Squash is high in vitamin A and makes for a delicious side dish.

Image Credit: Lilechka75/iStock/GettyImages

In This Article

    Baked
  
    Roasted
  Banana squash is the offensive lineman of the vegetable garden, a behemoth that frequently tops 100 pounds and can easily grow to more than 3 feet long. Although its size makes it impractical for most home gardeners, it works in the favor of cooks.

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 The squash is so large retailers usually sell it in oven-ready portions, already cut and with the seeds removed. This leaves little for you to do except bake the squash and enjoy it.

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Things You'll Need

Banana squash Cutting board Large, sharp knife Baking dish, roasting pan or sheet pan Salt Pepper Oil Aluminum foil Parchment paper Water Fork or bamboo skewer Baked Banana Squash

  1. Cut the Banana Squash Place your section of banana squash on a cutting board and split it in half, lengthwise, with a large knife.

    Advertisement 2. Put It in a Baking Dish in the Oven Place the squash cut-side down in a baking dish or shallow roasting pan. Pour in 1 cup of water, to help keep it moist. Place a lid on the dish, or cover it tightly with aluminum foil.

    Advertisement 3. Bake the Banana Squash Bake the squash in a preheated oven at 350 to 375 degrees Fahrenheit, until it can be easily pierced with a fork or a bamboo skewer. Depending on the size of the squash, this can take up to 45 minutes.

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    Advertisement 4. Let It Cool Remove the squash from the oven, and let it cool on a cutting board until you can handle it with gloved hands. Scoop the flesh from the skin and mash or puree it, and serve it hot.

    Advertisement Alternatively, cool the puree and measure it into freezer bags for later use. Tip Cutting banana squash lengthwise makes it easier to manage. Alternatively, you could stuff a section with meat and vegetables, then seal the ends with parchment paper and wrap the whole bundle in foil. Roasted Banana Squash

  2. Cut the Banana Squash Place the banana squash section on a clean cutting board. Using a chef’s knife or other large, sharp knife, cut it crosswise into semicircular rings approximately 1/2 inch thick.

    Advertisement 2. Coat With Oil and Lay Them on a Baking Sheet Toss the squash slices in a little vegetable or cooking oil, then arrange them on a parchment-lined baking sheet. Season them lightly with salt and pepper, or other seasonings you’d like to use.

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    Advertisement 3. Preheat the Oven Position a rack in the top third of your oven, then preheat the oven to 425 degrees Fahrenheit. Slide the sheet pan of squash onto the rack, once the oven reaches its full temperature.

    Advertisement 4. Roast the Banana Squash Roast the slices for 25 to 30 minutes, until the surface begins to caramelize and the flesh can easily be pierced with a fork or bamboo skewer. Remove the slices from your oven, and serve them hot as a side dish. Tip Roasted slices of squash can be glazed with brown sugar, honey or maple syrup. Brush or sprinkle the glaze onto the squash midway through the cooking process. For a savory alternative, cover the squash with fresh sage leaves.

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    references

       Utah State University Extension: Squash: Sometimes Bigger Is Better

    references

       Utah State University Extension: Squash: Sometimes Bigger Is Better

    Squash is high in vitamin A and makes for a delicious side dish. Image Credit: Lilechka75/iStock/GettyImages

Image Credit: Lilechka75/iStock/GettyImages

  • Baked

  • Roasted

  • Banana squash

  • Cutting board

  • Large, sharp knife

  • Baking dish, roasting pan or sheet pan

  • Salt

  • Pepper

  • Oil

  • Aluminum foil

  • Parchment paper

  • Water

  • Fork or bamboo skewer

Cutting banana squash lengthwise makes it easier to manage. Alternatively, you could stuff a section with meat and vegetables, then seal the ends with parchment paper and wrap the whole bundle in foil.

Roasted slices of squash can be glazed with brown sugar, honey or maple syrup. Brush or sprinkle the glaze onto the squash midway through the cooking process. For a savory alternative, cover the squash with fresh sage leaves.

For a savory alternative, cover the squash with fresh sage leaves.

      Utah State University Extension: Squash: Sometimes Bigger Is Better