Today, it’s all about how to cook banana squash, and it’s so easy! My friend, Debbie, gifted this beautiful squash to me. It is about 16 -18 inches long.
She asked me if I wanted it, and of course, I said, yes! I mentioned to her that Mark is not fond of squash, but I am. Mark’s mother loved to cook and serve baked squash to her family frequently. She had a similar approach to preparation to the one I’m writing about today. I’ve grown to love squash and made many varieties part of my garden planting plans for years.
I told Debbie I would write a post about it and bring some cut squash for her family to enjoy. Mark and I also delivered a few pieces of it baked and ready to eat.
In case you missed this post, How To Dehydrate Zucchini-Sliced & Cubed
Kitchen Items You May Need
Banana Squash: How To Cook It
Preheat the oven to 375F/190C degrees. The first thing is to wash and scrub the squash and look for any bad spots to cut off. This one was in perfect shape and ready to slice.
Now, cut the ends off, and slice the banana squash into 3-inch sections.
It’s much easier to cut it this way because you’re not having to handle such a large squash. I used a really good knife and it was easier than I had expected to cut through the skin and flesh. Now you cut those pieces in half.
Now scrape the seeds out with a tablespoon or similar tool. Remove the excess stringy “meat” of the squash.
Now, cut the pieces again, remove the skin on the ones you will cook on another day. We left the skin on the pieces we are baking today.
As mentioned, remove the skin on the squash you plan to cook at a later time. Place the peeled pieces in a bag or container to place in the refrigerator for up to five days.
Use a fork, to lightly “scratch” or “score” the banana squash meat so you can add butter, cinnamon, brown sugar, or another sweetener of choice, like honey.
Place a dab of butter in the middle of the pieces to be baked, then sprinkle with the desired amount of cinnamon you want on each piece of squash. Add the brown sugar or other sweeteners now or after you bake it. You may want to salt and pepper it as well.
Now, wrap the separate pieces of banana squash tightly in aluminum foil. Place a piece of aluminum foil on your cookie sheet and spray with vegetable oil.
Place the wrapped squash pieces on the cookie sheet. Bake for one hour and 15 minutes, or until baked through.
Banana Squash: How To Cook It
- 1 Banana Squash
- Brown Sugar
Preheat the oven to 375F/190C degrees. The first thing is to wash and scrub the squash and look for any bad spots to cut off. Now, cut the ends off, and slice the banana squash into 3-inch sections. It's much easier to cut it this way because you are not having to handle such a large squash.
I used a really good knife and it was easier than I had expected to cut through the skin and flesh. Now you cut the pieces in half. Now scrape the seeds out with a tablespoon or similar tool. Remove the excess stringy meat.
Now, cut the pieces again, remove the skin on the pieces you will cook another day. We left the skin on the ones we are baking today. Remove the skin on the squash you will not bake the day you cut the banana squash. Place the peeled pieces in a bag or container to place in the refrigerator for up to five days.
Use a fork, to lightly "scratch" the banana squash meat so you can add butter, cinnamon, and brown sugar (or sweetener of choice). Place a dab of butter, with the desired amount of cinnamon you want on each piece of squash. Add the brown sugar now or after you bake it. You may want to salt and pepper it as well.
Now, wrap the separate pieces of banana squash in aluminum foil tightly. Place a piece of aluminum foil on your cookie sheet and spray with vegetable oil. Place the squash on the cookie sheet. Bake for one hour and 15 minutes or until baked through.
What is banana squash?
It is a large winter squash that is part of the same botanical family as gourds and pumpkins. This variety of squash can grow to be pretty big at two or three feet in length and can weigh close to 35 pounds.
Although they are considered a “winter” squash variety, they are generally available all year long, but more prevalent in the fall and winter months.
Are banana squash and butternut squash the same?
Although they are similar, the two actually are different varieties. Banana squash has a nice mellow flavor, and it can be used in any of your recipes calling for a squash colored orange, like the acorn and kabocha you often see in the store or at your farmer’s market.
Can you eat the skin of a banana squash?
The skin is very thick compared to many squash varieties and is thrown away since the meaty flesh is the only part considered edible.
How can I store the freshly picked squash until I’m ready to cook it?
Try storing the picked squash in a cool, dark, and dry place at 50-60 F / 10-15 C as long as it has a good circulation of air available.
How do I store the raw uncooked banana squash?
Place the raw squash with the skin removed in a bag or an airtight container in the refrigerator. It will be good for 3 to 5 days.
How do I store the leftover cooked banana squash?
Place the cooked banana squash in an airtight container and store it in the refrigerator for 3-4 days.
Can I freeze the cooked or raw banana squash?
I would not recommend freezing the raw or cooked squash. It will become too mushy and watery. I’ve read where it can be frozen, particularly if you take the time to puree the squash first. You can try it and see what the results are rather than have any go to waste.
What can I serve with the cooked banana squash?
- Spicy Sausage
- Add it to a pot of soup
- Top it with leftover stuffing/dressing
- Eat it as a meal
Can I use a different sweetener?
Yes, you can use white granulated sugar, Stevia, honey, or any other sweetener of choice.
Do I have to use a sweetener?
No, you don’t have to use a sweetener. I prefer one, but it’s because I have a sweet tooth. Some people like the “natural” flavor of squash. Try it both ways and see which approach you like best.
Is putting a dab of butter necessary?
No, it’s not necessary, but it makes it taste delicious!
Can I use a different spice?
Yes, you may want to try just salt and pepper, or another one of your favorite spices. Don’t be shy about trying other spices you typically use on your favorite veggie offerings
Are there any health benefits to eating squash?
Winter squash varieties have been found to be good sources of beta-carotene, vitamins B6 and C. You can count on getting a fair amount of fiber along with potassium and magnesium. Another good quality of eating squash is they’re considered low-calorie.
There is something about growing our own food. I’m so grateful that my friend, Debbie, gifted me this banana squash. This is the first time I had ever cut or baked one. I hope you found my post about banana squash to be helpful as you look for quality veggies to eat during the cold months of the year.
It’s all about practice, practice, practice. If we can teach our kids and grandkids how to cook from scratch, what a better world we will live in! If you like squash and cook it often, let me know your favorite approach to make it a special part of your meals, we love to hear from our readers. May God Bless this world, Linda