Banana Squash – YUM!!
I keep discovering all kinds of new-to-me vegetables. The latest was a Banana Squash. I found this beautiful, long, smooth salmon-colored vegetable at a farmer’s market.
The man I bought it from thought the squash was called a Honey Roaster, but after a little further investigation, I found out it was a Banana Squash. This type of squash can grow up to three feet in length and weight thirty-five pounds. The one I bought was just under a foot.
You may want to save the seeds and try growing a hill of Banana Squash in your garden next spring. The seeds are seldom sold commercially. They are usually only found in heirloom seed savers collections. The squash takes a long time to mature, up to 120 days, but the rich flavor is worth the wait.
Banana Squash is a winter squash and can be cooked in a variety of ways: roasted, made into soup, as a pizza topping or shaved fresh over a salad.
I decided to roast mine and enjoy it for supper with a salmon fillet and fresh green beans. Here is the recipe I came up with:
Banana Squash ¼ cup butter
Drizzle of honey 2 – 3 tablespoons orange marmalade
Dash of salt ¼ cup dried cranberries 1/4 cup chopped walnuts
Rinse the squash and then cut it in half lengthwise. Use a spoon to scoop out the seeds. If the squash is small enough, roast each half whole, if not, cut it into serving-size pieces. Place skin side down in a baking pan that has been sprayed with non-stick cooking spray. Bake at 375 degrees for 25 to 30 minutes. Test with a fork to see if squash is tender. Cook a little longer if necessary.
While the squash is cooking, melt butter in a saucepan. Add a good drizzle of honey, the orange marmalade and salt. Stir until honey and marmalade are melted. Sprinkle dried cranberries and walnuts into squash cavity. Pour sauce over all.
Return to oven and bake an additional 10 minutes to glaze. Enjoy!