Recipe by TPIWNICZKA
"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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1 1/2 pounds
banana squash, peeled and cubed
water, or as needed
ground black pepper
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.
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.
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.
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.
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!
This has excellent flavor. A great fall side dish that is really good served with rice and fried chicken.
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..
SO GOOD! I will definitely be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Citrus Glazed Banana Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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