Are you tired of the same old winter squash recipes? Look no further! Banana squash, a lesser-known variety of winter squash, offers a sweet and nutty flavor profile that’s just begging to be experimented with. And that’s exactly what we’ve done – gathered 20 delicious banana squash recipes that will keep your taste buds warm all year round.
From hearty stews and soups to sweet treats like muffins and pancakes, there’s something on this list for everyone. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire you to get cooking with banana squash. So grab a recipe (or two, or three…) and start exploring the possibilities!
Roasted Banana Squash with Honey and Cinnamon
Roasted Banana Squash with Honey and Cinnamon: A sweet and savory twist on traditional roasted squash, this recipe brings out the natural sweetness of banana squash paired with the warmth of honey and cinnamon.
Ingredients:
– 1 large banana squash (about 2 lbs)
– 2 tbsp honey
– 1 tsp ground cinnamon
– 1/4 cup olive oil
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together honey, cinnamon, and salt.
4. Brush the inside of the squash with olive oil, then sprinkle with the honey-cinnamon mixture.
5. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes or until the flesh is tender.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Creamy Banana Squash Soup with Coconut Milk
This sweet and savory soup combines the warmth of roasted squash with the creamy richness of coconut milk, perfectly complemented by ripe bananas. A comforting and unique twist on traditional soups.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 ripe bananas
– 1/4 cup unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 cup coconut milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. Scoop out the flesh and puree with 1/4 cup water in a blender or food processor.
4. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
5. Add roasted squash puree, bananas, cumin, coriander, and coconut milk. Season with salt and pepper to taste.
6. Simmer for 15-20 minutes or until the soup has thickened slightly.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 10 minutes
Banana Squash and Black Bean Enchiladas
This unique recipe combines the natural sweetness of roasted banana squash with the savory flavor of black beans, all wrapped up in a crispy tortilla and smothered in a rich enchilada sauce.
Ingredients:
– 1 medium banana squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the banana squash in a large bowl with some oil, salt, and pepper until tender.
3. In a separate pan, sauté onion, garlic, and red bell pepper until softened.
4. Add black beans to the pan and stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by placing a spoonful of the bean mixture onto a tortilla, followed by some roasted squash.
7. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
8. Pour enchilada sauce over the top and sprinkle with cheese.
9. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: approximately 40-45 minutes
Spiced Banana Squash Muffins
Moist banana and squash combine with the warmth of spices to create a deliciously comforting muffin perfect for any time of day.
Ingredients:
– 2 ripe bananas, mashed
– 1 cup cooked, mashed butternut squash
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine mashed bananas, squash, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Banana Squash Risotto with Parmesan
This unique risotto combines the natural sweetness of roasted banana squash with the savory flavors of Parmesan cheese, perfect for a cozy fall evening.
Ingredients:
– 1 medium banana squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. In a large skillet, sauté onion in butter until translucent.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. When rice is cooked, stir in roasted squash, Parmesan cheese, salt, and pepper.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes
Grilled Banana Squash with Garlic Herb Butter
This recipe combines the natural sweetness of banana squash with the pungency of garlic and herbs, creating a unique and flavorful side dish perfect for any occasion.
Ingredients:
– 2 medium-sized banana squash
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut the banana squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together butter, garlic, parsley, and thyme.
4. Brush the mixture evenly onto both sides of the squash.
5. Place the squash on the grill and cook for 20-25 minutes, or until tender and caramelized.
6. Season with salt and pepper to taste.
7. Serve warm.
Cooking Time: 20-25 minutes
Banana Squash and Kale Salad with Tahini Dressing
This autumnal salad combines the natural sweetness of roasted banana squash with the earthy goodness of kale, all tied together with a creamy tahini dressing. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 medium banana squash (about 2 lbs), peeled and cubed
– 2 cups curly kale leaves, stems removed and discarded
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp honey
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large bowl, massage kale leaves with your hands for about 5 minutes to soften the leaves.
3. In a blender or food processor, combine tahini, garlic, lemon juice, and honey. Blend until smooth.
4. Combine roasted squash, massaged kale, and tahini dressing in a bowl. Toss gently to combine.
5. Serve immediately.
Cooking Time: 40-50 minutes
Banana Squash Pancakes with Maple Syrup
Start your day off right with these moist and flavorful pancakes, packed with the natural sweetness of banana and butternut squash. The perfect combination of textures and tastes, topped with a drizzle of pure maple syrup.
Ingredients:
– 2 ripe bananas
– 1 medium butternut squash (cooked and mashed)
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– Unsalted butter, melted
– Maple syrup, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine mashed banana, squash, egg, milk, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Drop by 1/4 cupfuls onto the preheated skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Banana Squash and Chickpea Curry
This hearty curry is a flavorful blend of roasted banana squash, tender chickpeas, and aromatic spices. It’s perfect for a cozy evening meal or a nutritious packed lunch.
Ingredients:
– 1 medium banana squash (about 2 lbs)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the banana squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
5. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
6. Remove roasted squash from oven and scoop out the flesh. Add it to the curry mixture.
7. Simmer for 10-15 minutes or until the flavors have melded together.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: About 1 hour and 30 minutes (including roasting time).
Baked Banana Squash Fries with Smoky Paprika
Transform sweet bananas and squashes into crispy, savory fries with a smoky twist!
Ingredients:
– 2 ripe bananas, sliced into 1-inch pieces
– 1 medium-sized squash (such as butternut or acorn), peeled and sliced into 1-inch sticks
– 1 tablespoon olive oil
– 1 teaspoon smoky paprika
– Salt to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss banana slices and squash sticks with olive oil, smoky paprika, and salt until evenly coated.
4. Spread the mixture in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes or until golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Banana Squash and Sausage Stuffed Shells
A creative twist on traditional stuffed shells, this recipe combines sweet banana squash with savory sausage for a unique flavor experience.
Ingredients:
– 12 jumbo pasta shells
– 1 medium banana squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic to the skillet; cook until onion is translucent.
5. Stir in banana squash and cook until tender, about 10 minutes.
6. Stuff each pasta shell with the sausage-squash mixture, followed by a sprinkle of cheese and breadcrumbs.
7. Place stuffed shells on a baking sheet and bake for 20-25 minutes, or until golden brown.
Cooking Time: 30-40 minutes
Banana Squash Bread with Walnuts
This moist and flavorful bread combines the natural sweetness of bananas and squash with the crunch of walnuts, perfect for a cozy afternoon treat or breakfast on-the-go.
Ingredients:
– 2 large ripe bananas, mashed
– 1 medium-sized butternut squash, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1 large egg
– 1/2 cup chopped walnuts
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed bananas, squash, flour, baking powder, and salt.
3. Add melted butter, sugar, egg, and vanilla extract. Mix until smooth.
4. Fold in chopped walnuts.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
Cooking Time: 55-60 minutes
Banana Squash and Quinoa Stuffed Peppers
This unique recipe combines the sweetness of banana squash with the nutty flavor of quinoa, all wrapped up in a bell pepper package. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 medium banana squash, cooked and mashed
– 1 cup cooked quinoa
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together mashed banana squash, cooked quinoa, and shredded cheese.
4. Stuff each pepper with the squash-quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Roast in the oven for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Banana Squash Pie with Gingersnap Crust
A unique twist on traditional pumpkin pie, this recipe combines the warmth of gingersnap crust with the creamy sweetness of banana and squash.
Ingredients:
– 1 1/2 cups cooked butternut squash
– 3 large ripe bananas, mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 pie crust (see below for gingersnap crust recipe)
Gingersnap Crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons melted butter
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine squash, bananas, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger. Mix until smooth.
3. Roll out gingersnap crust and place in a 9-inch pie dish. Fill with banana-squash mixture.
4. Bake for 40-45 minutes or until filling is set.
Cooking Time: 40-45 minutes
Banana Squash and Lentil Stew
This unique stew combines the natural sweetness of banana squash with the comforting warmth of red lentils, making it a perfect dish for a chilly evening. With its rich flavors and nutritious ingredients, this recipe is sure to become a new favorite.
Ingredients:
– 1 medium banana squash, peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika (if using). Cook for an additional minute.
3. Add squash, lentils, broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until squash is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-45 minutes
Banana Squash Gnocchi with Sage Butter
This seasonal recipe combines the sweetness of roasted banana squash with the earthiness of sage, wrapped in a tender gnocchi package. Perfect for a cozy fall evening.
Ingredients:
– 2 medium banana squashes
– 1 large potato, peeled and diced
– 1/4 cup all-purpose flour
– 1 egg
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, softened
– 2 tablespoons chopped fresh sage
– Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast banana squashes for 45-50 minutes, or until tender.
2. Let the squashes cool, then scoop out the flesh and mash with a fork.
3. Boil diced potato until tender; drain and let cool.
4. Combine mashed squash, cooked potato, flour, egg, and salt in a bowl. Mix well to form a dough.
5. Roll out the dough into long ropes, about 1/2 inch thick. Cut into 1-inch pieces.
6. Bring a large pot of salted water to a boil. Cook gnocchi for 3-4 minutes, or until they float to the surface.
7. In a small pan, melt butter over medium heat. Add chopped sage and cook for 1 minute.
8. Serve cooked gnocchi with warm sage butter, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes (roasting squash) + 15-20 minutes (cooking gnocchi)
Banana Squash Smoothie with Almond Butter
A creamy and nutritious blend of roasted squash, ripe banana, and nutty almond butter, perfect for a quick breakfast or snack.
Ingredients:
– 1 medium-sized butternut squash, roasted and mashed
– 2 ripe bananas
– 2 tbsp almond butter
– 1/2 cup unsweetened almond milk
– 1 tsp vanilla extract
– Ice cubes (optional)
Instructions:
1. In a blender, combine the mashed squash, bananas, almond butter, almond milk, and vanilla extract.
2. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add ice cubes if you prefer a thicker consistency, then blend until the ice is crushed and the smoothie is the desired thickness.
4. Pour into a glass and serve immediately.
Cooking Time: 5-7 minutes (roasting time for squash)
Banana Squash and Goat Cheese Tart
This seasonal tart combines the warmth of roasted banana squash with the creaminess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large banana squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1/4 cup goat cheese, crumbled
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch. Brush edges with beaten egg.
4. Arrange roasted squash in the center of the pastry, leaving a 1-inch border around it. Top with crumbled goat cheese.
5. Fold pastry edges over the filling, pressing gently to seal. Brush top with remaining egg wash.
6. Bake for an additional 20-25 minutes or until golden brown.
Cooking Time: 50-55 minutes
Banana Squash and Apple Soup with Nutmeg
This unique recipe combines the natural sweetness of bananas and apples with the comforting warmth of butternut squash, all topped off with a hint of nutmeg. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium banana
– 1 medium butternut squash (about 2 lbs)
– 1 large apple, peeled and chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp ground nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. Scoop out the squash flesh and blend with banana, apple, chicken broth, heavy cream, and nutmeg in a blender until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 50 minutes
Banana Squash Pudding with Vanilla Bean
Savor the warm spices of fall with this comforting pudding, featuring sweet bananas and nutty squash.
Ingredients:
• 2 ripe bananas, mashed
• 1 medium butternut squash (about 2 lbs), cooked and pureed
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla bean paste
• Pinch of salt
• 1/4 tsp ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine mashed bananas, squash puree, heavy cream, sugar, vanilla bean paste, and salt.
3. Cook over medium heat, whisking constantly, until the mixture comes to a simmer.
4. Reduce heat to low and let cook for 10 minutes, or until the pudding thickens slightly.
5. Remove from heat and stir in cinnamon.
6. Pour into individual serving cups or a 9×13-inch baking dish.
7. Refrigerate until chilled, at least 2 hours or overnight.
Cooking Time: 20-25 minutes
Summary
Get ready to delight your taste buds with these 20 scrumptious banana squash recipes, perfect for every season! From soups and salads to baked goods and main courses, this collection has something for everyone. Try roasting banana squash with honey and cinnamon, or making creamy soup with coconut milk. Go international with banana squash enchiladas or curry, or stick to comforting classics like mashed banana squash with garlic herb butter. And don’t forget the sweet treats – from muffins to pie, there’s a banana squash recipe to satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
