Kathyjos Baked Banana Squash Recipes

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!

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!!