Local and organically grown Carnival Squash. The carnival squash is actually a hybrid of the sweet dumpling and acorn squash. It usually has a cream-colored background covered with stripes and speckles of green and orange. Warm temperatures tend to yield greener squash. After simply roasting a halved carnival squash seasoned with a little butter and brown sugar, I dug in. It was nutty and sweeter than butternut squash but not as dry in texture as kabocha squash. And my favorite thing about it was that it had a buttery, almost maple syrup-like flavor to it. And this time of year, you can use it for decorations until you’re ready to make dinner with it!