Citrus Glazed Banana Squash Recipe -
Citrus Glazed Banana Squash Recipe
  • READY IN 12 mins

Citrus Glazed Banana Squash

Recipe by  

"If you are not familiar with banana squash, this is a great 'first-timer' recipe to try. Cubed squash is simmered, then glazed in a simple citrus sauce. It is basically foolproof and everyone will love it! Even my kids ate it up. This serves well with chicken, pork and fish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    7 mins

    12 mins


  1. Melt butter in a large skillet over medium heat. Add squash cubes and water. Cover, and cook for about 5 minutes, or until squash is tender. Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
  2. Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. Cook and stir uncovered until squash is evenly glazed.
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2006

yummie yummie for the tummie I don't know of anybody that would not like this - I was given a hugh banana squash, had never cooked one, and found this recipe, instant success.

Most Helpful Critical Review
Feb 10, 2010

I was expecting an exceptional dish after reading the reviews so maybe that's why I was disappointed with the end result. The squash took about twenty minutes to become tender (so it made dinner late) and the mix of citrus and sweet (which I typically love) just didn't complement the squash. The spiciness of the cloves was the only thing that made this dish palatable and I ended up stirring the leftovers (which we had lots of) in with the leftover barley primavera (excellent side also from this site) to make it better. This could be pretty good with some modifications I think...dice the squash instead of cubing so it cooks more quickly, maybe use diced dried apricots with a tablespoon of brown sugar instead of the preserves so it's not soooooo sweet, and add a little bit of heat with some cayenne pepper. Anyway, if I make it again I'll let y'all know how the changes turn out.


17 Ratings

Apr 02, 2006

This recipe was very easy and tasty. I admit I was expecting/fearing it would be very sweet, but it was perfect - a nice blend of sweet and savory. I didn't have cloves, but it came out fine.

Oct 16, 2011

I made a couple of changes based on one reviewers suggestion. I used dried mango because that's all I had in the house and chopped it finely. Also juiced 1 whole small orange, along with 1/2 very small lemon. I had some candied oranges with rind that were cooked in sugar, and dark rum - and stored in the freezer. I chopped about 1 tbsp. very finely and soaked the mango, and the orange rinds in the orange juice until they were soft, while I roasted the squash in the oven with a little olive oil, S&P for about 40 min. Once soft and able to mash coarsely, I melted the butter, and added the squash, along with the soaked orange rind and mango until the juices were absorbed by the squash. When I am ready to serve, I will re-heat in the oven at 350 degrees for maybe 15 minutes. The squash cooks down quite a bit - I had 1 whole squash that weighed in at 2 lbs. Used a potato peeler to peel the skin before I roasted it. Very easy - and tasted delish.... not too sweet, with that tang from the orange rind, and juice plus the surprise hint of mango gave the recipe pzazz.

Nov 23, 2010

Excellent. I baked the squash first and then I found this recipe so I then peeled and cubed it and sauteed it in butter and water with a lid over it to soften it up more. Then I added apricot spread, cloves and S&P and coarsely mashed it with a potato masher. YUM!

Oct 08, 2007

This has excellent flavor. A great fall side dish that is really good served with rice and fried chicken.

Oct 29, 2011

great taste. Very easy to cook, even for a beginner like me. Squash did take longer to cook than the 5 minutes. Maybe my cubes were too big..

Jul 06, 2009

SO GOOD! I will definitely be making this again.


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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