A long oblong-shaped squash with a tan or cream-colored thick outer skin and a golden fine textured inner flesh. Size may range from 2 to 3 feet in length, so the squash is most often sold as quartered sections in food stores. The squash can be baked, pureed, or steamed to be served as a side dish seasoned with butter and herbs, or used as a base for soups and stews. When preparing in an oven, cut the squash in half by first cutting down the length of the oblong shape and then cutting the half section in half again. Place the squash with the skin side up in a dish containing 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees. In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap. This squash is available year round, but best during the months of August to October.
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