Kathyjos Baked Banana Squash Food

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!!

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.

AUTUMN STUFFED BANANA SQUASH RECIPE - (3.5/5)

Steps:

• Preheat oven to 375 degrees. Rub 1-2 Tbl olive oil onto flesh of halved squash. Rub in salt and pepper (to taste). Lay flesh down on baking sheet and bake for 45 minutes (30 for smaller squash.) While it bakes, add 2 Tbl. olive oil, onion and celery to skillet. Cook until softened and shimmery. Add sea salt and pepper to taste. In a large bowl toss apple with lemon juice. Add quinoa, pecans, raisins, sage and sauteed celery and onions. Pull the squash out of the oven, flip over and fill with quinoa stuffing. Cover with foil and bake for another 30-45 minutes, or until flesh is soft in the center.

CROCK POT GOLD AND GREEN BANANA SQUASH SOUP

Steps:

• Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
• Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
• Add hot sauce if desired.
• Ladle soup into bowls and sprinkle with chopped chives.

BANANA NUT SQUASH BREAD

Steps:

• Preheat oven to 350 F
• Cream together butter and sugar
• Add in flour, baking powder, and baking soda and mix until combined
• Add mashed bananas, grated squash, eggs, and buttermilk and mix until well combined
• Fold in nuts and pour batter into a well greased pan (see note)
• Bake for 50-55 minutes, or until a knife inserted all the way into the middle comes out clean. Internal temperature of bread should reach 205 degrees
• Serve warm
• Enjoy!

BANANA SQUASH SOUP

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!