Best Banana Squash Recipes
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Banana Squash Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Banana Squash Cooking Tips
Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.
The Spruce / Diana Rattray
Browned butter and sage flavor this simple butternut squash and pasta dish. This is a delicious way to enjoy butternut squash. Or use another variety of winter squash, such as acorn, Hubbard, or buttercup. It's delicious just the way it is, but feel free to add some cooked navy or great northern beans or baby lima beans for extra protein.
In a large baking dish bake the squash, cut sides down, with enough water to reach 1 inch up the sides of the dish, covered, in the middle of a preheated 375 degrees F oven for 45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon, reserving 3 cups flesh.
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 reserved squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
Puree the soup in batches in a blender, 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. In a small bowl beat together the yolks and the half-and-half, add 1 cup of the soup to the yolk mixture, whisking, and whisk the yolk mixture into the remaining soup.
Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes OR sauté the raw sliced squash in 2-3 tablespoons of butter until cooked.
Then pour the cooked squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.
In separate medium size skillet, sauté the sliced onion in butter for 5 minutes.
Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen’s House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Cook’s Note: The original recipe called for the squash to be stewed in water however, Paula now prefers to sauté the squash in butter, as squash naturally contains a lot of water on it’s own.
Squashes, pumpkins and gourds belong to the same family as cucumbers, melons, marrows and courgettes. There is an amazing variety of sizes, shapes and colours, and although most are edible, some are used for decoration only. All squashes and pumpkins have a tough outer rind, an inner cavity filled with hard seeds and sweet, rich, well-coloured flesh with a dense, nutty and earthy flavour.
The following are varieties of squash:
Butternut squash – the most common and popular of autumn squashes, the butternut squash is a pale creamy beige and comes in an oblong shape with a rounded bottom. Like its name suggests, the flesh has a buttery flavour that is enhanced by brown sugar or cinnamon.
Spaghetti squash – this curious oval squash has a golden-yellow skin and bright yellow flesh. When cooked, the tender flesh separates into spaghetti-like strands. Use as a gluten-free replacement in pasta recipes the cooked strands are also excellent eaten cold tossed in vinagrette.
Turban, or Buttercup squash – a beautiful specimen that resembles a fat teardrop. Deep-green in colour with flashes of orange, the intense orange flesh is rich and nutty and mellows upon roasting.
Onion squash – bright orange and onion-shaped with soft flesh that is best used in soups or risottos, these squash only keep for a few weeks.
Acorn squash – this small squash has deep ridges that can make peeling difficult. To get to the peppery, nutty golden-yellow flesh, cut the squash in half then bake with plenty of herbs and spices.
Kabocha – this Japanese variety of squash resembles the Turban squash but is more petite. It has a dark-green skin with lighter green or white stripes. The bright-orange flesh is fluffier than other varieties, with a texture and taste almost like cooked chestnuts. Kabocha is popular eaten as tempura, or braised.
20 Best Delicata Squash Recipes to Make When It Gets Cold Outside
Stuffed, roasted, and grilled&mdashthere are so many ways to make this sweet squash!
When the weather starts to get chilly, you probably turn to your arsenal of trusty butternut squash recipes to get a comforting meal on the table. (You're probably a "passionate lover" of the stuff, just like Ree Drummond!) But if you want to expand on your collection of squash dinners, appetizers, and more, then these easy delicata squash recipes will come in handy. First things first though, if you're wondering, "What the heck is a delicata squash?" A delicata squash&mdashbut you might know it as sweet potato squash or Bohemian squash&mdashis defined by its sweet flavor and "delicate" skin (get it?). The best part about them is that you can actually eat the skin, so say goodbye to tiresome peeling! Just scoop out the seeds and you're ready to cook.
There are so many glorious fall recipes you can make with this adorable little squash. For starters, there are tons of side dishes to make. While most of them involve roasting squash slices, you should also check out the wild rice and lentil stuffed delicata boats for a unique spin. You might even want to serve them as a Thanksgiving side dish! And don't forget to take a look at the array of salads while you're at it: They're hearty, full of flavor, and delicious. So go ahead and enjoy these delicata squash dishes all fall and winter long!
Butternut Squash Bread Recipe
Butternut Squash Bread is a moist and delicious quick bread with just the right amount of sweetness. I love to make quick bread in the fall to enjoy as an afternoon pickup, or if I can manage to save some leftovers, then I can enjoy with my morning coffee.
My husband’s garden produced an abundance of butternut squash this year. These squash were very large and weighed over 6 pounds each. Since they were too large for the two of us to just bake and eat, I cooked them up and made a Butternut Squash Puree to use in several recipes. As you can see I got the idea to use the butternut squash puree in a quick bread instead of pumpkin and the results were fantastic! Once I pulled the bread out of the oven and sliced it up to serve, it disappeared rapidly! Spread a little butter on the warm slices of bread and you have perfection.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon ginger, ground
- 1 cup butternut squash puree*
- 1 cup granulated sugar
- 1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
- 2 large eggs, beaten
- 1/4 cup water
- 1/2 cup walnuts or pecans (or your favorite nuts), chopped and toasted
Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Additional Quick Bread Recipes:
Older Comments from readers:
I have made your Butternut Squash Bread recipe several times now, and get great compliments on it every time. I am giving loaves of out this Christmas to the neighbors, mailman, etc. Excellent recipe! Thanks for posting it. (I even used the accompanying Squash Puree recipe to make my own puree. Thanks for that, too.) – Shelly
Thanks to your website for the best quick bread recipe ever! I recently made the Butternut Squash Bread recipe and it was a huge hit. I have made a total of 6 loaves and have enough frozen squash for much more. I plan to use this recipe for making gifts for many years to come. I have been checking out your site again today and have found lots more recipes to try. Thank you – Julie Hamilton
You’ve Never Seen Summer Squash Like This
Emerald green, zebra-striped, and as yellow as the sunshine on a beach day, summer squash is a bright staple of the year’s warmest season. This squash is as affordable as it is versatile. To cook with it, venture beyond simply sauteing it or stuffing zucchini boats. We have squash dishes you’ve hardly heard of, and we’re willing to bet you can’t wait to try them.
These are the main summer squash varieties:
- green zucchini
- yellow zucchini
- cousa squash a paler, shorter, fatter cousin of zucchini
- striped romanesco zucchini with ridges lengthwise
- pattypan squash in yellow or green with a flying saucer shape and scalloped edges
- yellow squash with its tapered neck, sometimes crook neck
- eight ball zucchini, ball-shaped and green
- zephyr squash, cylinder-shaped with a slight tapering at one end and pale yellow, the bottom has a distinct green color
You can use most of them interchangeably, although the squatter specimens won’t yield long, thin slices, of course. Taste and texture-wise, though, one will work anywhere another is called for. No matter which kind you pick up for dinner, summer squash’s soft, thin skin is perfectly edible, so preparing it is easy, and it’s just as good raw as it is cooked.
Here are 13 fresh ways to use summer squash.
1. Linguine with Squash Noodles and Pine Nuts
By now, you’re probably familiar with zucchini noodles, or zoodles, a low-carb, gluten-free pasta alternative. If you’ve been meaning to try them, learn how with our complete spiralizing guide, plus our informative gallery of spiralizing tools so you can comparison shop. If you’re not committed to low-carb or gluten-free, you can still sub in squash noodles for a portion of regular pasta to lighten it up and add more veggies to your meals. Get our Linguine with Squash Noodles and Pine Nuts recipe.
OXO Good Grips Handheld Spiralizer, $15.99 from Amazon
2. Zucchini Carpaccio with Feta and Pine Nuts
When it comes to beef carpaccio, it’s raw, so the same goes for vegetables. But it’s such a fancier way of saying uncooked, isn’t it? And if you plate it this prettily, it’s simply stunning (so you get major chef points, regardless of how easy it was to prepare). Get our Zucchini Carpaccio with Feta and Pine Nuts recipe.
3. Yellow Summer Squash Custard Pie
I grew up with my nana making me this pie as a dessert. She lived in Eastern Shore, Maryland, in a one-light town. It’s a simple pie, with eggs, cream, sugar, nutmeg, and cinnamon. Not much to it, but boy, is it good. This pie is also a way to sneak vegetables into kids’ diets. Get the Yellow Summer Squash Custard Pie recipe.
Emile Henry Ruffled Pie Dish, $29.99-$49.99 from Williams Sonoma
4. Korean Kimchi Tofu Soup (Soondubu Jjigae)
This soup gets a kick from gochujang (Korean chile paste). You need one zucchini for this soup, which feeds three. Get our Korean Kimchi Tofu Soup recipe.
90+ Spaghetti Squash Recipes to Pack Your Pasta Night with Veggies
Whether you're trying to cut back on carbs, manage a gluten intolerance, add more vegetables to dinner, or simply enjoy one of the many types of squash available, there&rsquos a satisfying pasta alternative that will fulfill all your quick, easy dinner needs, and that tastes surprisingly delicious: spaghetti squash. A cousin to other squashes like zucchini, pumpkin, and patty pan squash, this winter squash is available year-round, but is freshest in the early fall.
When cooler weather sets in, spaghetti squash recipes reign supreme. Though there are plenty of other squash out there&mdashbutternut squash, acorn squash, or winter squash, just to name a few&mdashwe often prefer spaghetti squash for its ability to effortlessly swap in pasta recipes. Part of this is the stringy texture and part is the mild taste, which really does resemble the infinitely adaptable pasta it gets its name from.
Whether you&rsquore in the mood for a chicken dinner, an easy recipe for ground beef like bolognese, or some creative vegetarian recipes, we've gathered include everything from simple spaghetti and meatballs to packed burrito bowls.
The other major benefit of spaghetti squash? Cooking it is pretty simple. Most recipes just call for cutting it half, scooping out the seeds, and microwaving it, or roasting it in the oven for about an hour. One pro-tip: Though it doesn't look as good presentation-wise, if you want longer "noodles" cut the squash in rings, and roast them that way: It will keep the strands more intact.
Either way, the next time you're in need of a simple easy fall recipes that the whole family will love, opt for one of these easy spaghetti squash recipes.
Cut the squash in half lengthwise.
Gather seeds from squash, separating them from the stringy flesh, and place in a colander.
Rinse the seeds thoroughly in a colander and pick away any excess squash flesh that is still clinging to the seeds.
Once clean, spread out in an even layer on a clean kitchen towel or paper towels and allow them to dry. Seeds can be patted dry, but they roast much better when they are completely dry. This is a good step to reach before you continue to prepare the main flesh of your squash in whatever recipe you prefer. The seeds can be allowed to dry for 30 minutes to several hours before you go on to the roasting step.
Toss the dry squash seeds with salt and butter and place in a single layer onto a cookie sheet lined with aluminum foil or parchment paper.
Place in oven and bake for 15 to 20 minutes or until seeds are golden brown.
When you remove them from the oven, agitate the pan a bit to loosen them. Allow them to cool for 5 to 10 minutes before serving as they will become crisper as they cool.
Serve the seeds warm or at room temperature. Save any roasted squash seeds in an air-tight container for several days. They are safe to store at room temperature.
ROASTED BANANA SQUASH with TARRAGON
lately i think i have been at a loss for words, but for this post i think just the few ingredients shown speak for themselves. i've been doing quite a bit of roasted vegetable purees, soups and sauces in the past few weeks, but i think this combo of banana squash, garlic, baby onions and lovely fresh tarragon was so pretty and rustic looking that i just let it be. normally it would be headed for the stick blender and pureed to a silky smooth golden soup/sauce, but i took one bite right out of the oven and thought best to leave this one alone. the first night i had it with crispy Duck a l'Orange. the duck recipe called for fresh tarragon so i thought i would carry the flavor into the veg. now i'm stuck on tarragon. it seems like the forgotten herb. maybe it's not forgotten, but i certainly don't see it used much. i really like what it adds to a dish so i bought another packet yesterday and i can't wait to sneak it into more things. i think i'll try it in some soda bread or an orange tarragon muffin. what about a sweet savory shortbread cookie. hmmm
banana squash. i love this squash. i just discovered it this winter. maybe you all have had it before, but it's a new one to me. might be the fact that the name alone scared me off. i don't eat bananas. don't like 'em, never have. i'm glad i tried it because i think it's most similar to fresh pumpkin in texture and flavor. we ran out of fresh pumpkins around here just a little too soon. as a matter of fact, there was even a shortage of canned pumpkin in the stores. i spoke to the manager at Bristol Farms and he said that Libby's was thinking of going seasonal with their canned pumpkin puree until the economy picks up. now i don't know about you, but how will this help or hinder the economy? is this going to make or break Libby's? another market, Gelson's, said everyone was buying it like it was going out of style. they still have a supply on their shelves even after i wiped them out one day. what if they run out? October is a long way away. I NEED MY PUMPKIN . i make a protein pumpkin pie every week that i eat every morning for breakfast so the shortage make me nervous. i'm lost without my pumpkin fix.
so for now i will substitute my roasted pumpkin with BANANA SQUASH. i know most would say just use butternut squash, but that's a whole different flavor and texture. don't get me wrong. i DO love butternut squash, but it is a bit more sweet than the banana.