Banana Squash How To Cook It Food
BANANA SQUASH: HOW TO COOK IT
Steps:
- 1. Preheat the oven to 375F/190C degrees. 2. The first thing is to wash and scrub the squash and look for any bad spots to cut off. 3. 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. 4. I used a really good knife and it was easier than I had expected to cut through the skin and flesh. 5. Now you cut the pieces in half. 6. Now scrape the seeds out with a tablespoon or similar tool. Remove the excess stringy meat.7. Now, cut the pieces again, remove the skin on the pieces and cook another day. We left the skin on the ones we are baking today. 8. Remove the skin on the squash you will not bake the day you cut the banana squash. 9. Place the peeled pieces in a bag or container to place in the refrigerator for up to five days. 10. Use a fork, to lightly "scratch" the banana squash meat so you can add butter, cinnamon, and brown sugar (or sweetener of choice). 11. Place a dab of butter, with the desired amount of cinnamon you want on each piece of squash. 12. Add the brown sugar now or after you bake it. You may want to salt and pepper it as well. 13. Now, wrap the separate pieces of banana squash in aluminum foil tightly. 14. Place a piece of aluminum foil on your cookie sheet and spray with vegetable oil. Place the squash on the cookie sheet. 15. Bake for one hour and 15 minutes or until baked through.
BANANA SQUASH SOUP
Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do.
Provided by Jazmina
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
- In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
- Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
- Enjoy!
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