Sweet Banana Squash Recipes

SWEET BANANA SQUASH

Steps:

• Cut your banana squash in half
• Scoop out seeds
• Bake at 375, open face down on baking sheet for 30 minutes
• Cut off the skin of the banana squash, and cube the flesh
• In a skillet, melt some butter, mix squash in with brown sugar, and heat until sugar is melted, and squash is coated.
• Serve warm.

BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE

Steps:

• Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
• Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
• Puree soup in the pot with a hand blender until smooth.

KATHYJO'S BAKED BANANA SQUASH

Steps:

• 1. Take your pieces of squash and wash them. Place in sprayed pan with the inside facing up. With fork, make small punctures over the inside of squash
• 2. Melt butter and brush it over the squash flesh, and sprinkle the cinnamon over the butter.
• 3. Place in oven at 350 degrees and bake, for about 40 minutes. Baste it several times with more butter.
• 4. Test the squash with a fork or knife inserted and if it goes through and is all soft, then it is done. The outside layer of squash will be soft too. If not, bake a few more minutes until it is. I like mine to just begin to get a nice crust on the top.
• 5. Take out of oven and let it cool a bit. It has a nice sweet flavor to it and the butter with cinnamon just makes it better. Delicious!!

SWEET AND SOUR WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
• Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.

CITRUS GLAZED BANANA SQUASH

Steps:

• Melt butter in a large skillet over medium heat. Add squash cubes and water. Cover, and cook for about 5 minutes, or until squash is tender. Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
• Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. Cook and stir uncovered until squash is evenly glazed.

SWEET SQUASH

Steps:

• In a small bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. , Place cavity side up in a greased 15x10x1-in. baking pan. Fill squash halves with butter mixture. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer.