Banana Squash

A banana squash is a winter squash. It is yellow/orange in color (when ripe, it is salmon colored) and is about 2 to 3 feet long. It smells like a cucumber, the meat looks similar to a pumpkin, but it has its own flavor. It can weigh up to 35lbs but is generally around 10lbs.

They are fat free, cholesterol free, sodium free, and an excellent source of vitamin A and C. They can be stored up to six months if in a dark, low humid environment and can be used in the same way as any other winter squash. It makes great stews, soups, and salad toppings. It pairs great with butter, cheese, lamb, pork belly and truffles. The best herbs/spices to use are the ones we love for winter: thyme, bay, sage, rosemary, cumin, curry, ginger, cinnamon and nutmeg.

I had no idea what to do with a banana squash when I purchased it. The following recipes were my first attempt at using a banana squash and were followed with rave reviews from family and friends. I hope you enjoy!

Banana Squash Pie

First, wash the squash and then cut the ends off. Use a serrated knife to keep from slicing your hand. Cut into pieces and scoop out the seeds. Keeping the pieces as big as you can, put them in a microwaveable bowl. You may have to do this several times in order to get all of them done. Put two inches of water in the bowl and then put the lid on. Now place in the microwave for approximately 12 minutes (until the squash is soft).

Take the squash out and scoop out the meat. It is OK to let it cool before scooping. The squash will yield more than enough, so you don’t have to be overly precise. Blend the squash (I used a food processor but you can also use a blender).

Now your squash is ready for the recipe.

  • 3 cups squash puree
  • 3 eggs
  • 1 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp all spice
  • 1/2 tsp ginger
  • 1/2 tsp vanilla extract
  • 1 1/2 can evaporated milk
  • 2 graham cracker pie crusts
  • Mix it all together and put in pie crusts. The mixture is very liquid, that is OK.
  • Bake at 425F for 15 minutes. Then turn temp to 350F and cook around 60 minutes. You test done-ness by inserting butter knife or toothpick and it coming out clean.

Banana Squash-Raisin-Walnut Bread

I had left over squash. So I made some bread.

  • Rest of squash
  • 3 eggs
  • 1 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp all spice
  • 1/2 tsp ginger
  • 1/2 tsp vanilla extract
  • 1/2 can evaporated milk
  • 3 cups Bisquick
  • Chopped walnuts
  • Raisins
  • Mix together and put in bread pans. Cook at 350F for 40 minutes.