What is your favorite squash? Do you have one? There are so many different types of squash you could be growing in your garden. Of all the different squashes I could grow, I am always the most excited to plant a banana squash. I love butternut squash too, but banana I think would have to be my favorite. I remember having banana squash with butter and brown sugar every summer growing up. The sweet, tender texture of this squash is perfect and so versatile.
My mom used to cut the squash up into large pieces, place in a pan with a little water and steam the squash until it was tender. This method is okay, but it was always a little soggy. I decided to change up the method a little and see if I could get the delicious flavors of butter and brown sugar more evenly spread throughout the squash and yet keep the squash from being water logged and mushy. Roasting the squash on a pan with a butter/brown sugar topping was just the answer. You know it’s good when my family finished off the entire pan worth and even the kids were going back for seconds. Yum!
- 8 cups cubed banana squash, 1 inch pieces
- 4 Tbls. butter, melted
- 2/3 cup brown sugar
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. ginger powder (or fresh)
- 1/2 tsp. cinnamon
- Dash nutmeg
- Preheat the oven to 425 degrees. Cut the banana squash into large pieces, remove the seeds, peel off the hard skin with a potato peeler and then dice into one inch pieces. Place the pieces onto a large cookie sheet. Melt the butter in a bowl and pour over the squash. Toss to coat. In the same bowl, combine the remaining ingredients. Sprinkle over the squash, toss again and the place in the oven. Bake on the top rack for 30-35 minutes, or until the squash is tender but not mushy. If the tops of the squash are not browned enough, turn the oven to broil and cook for 3 minutes, or until the tops of the squash is golden brown.