Ready to transform humble banana squash into something spectacular? This versatile winter squash is the secret ingredient for cozy, comforting meals that’ll warm your kitchen and satisfy your cravings. From creamy soups to hearty roasted dishes, we’ve gathered 19 delicious recipes that showcase its sweet, nutty flavor. Dive in and discover your new favorite way to enjoy this seasonal star!
Roasted Banana Squash with Brown Butter and Sage
Aren’t you tired of the same old roasted veggies? Let’s shake things up with a dish that turns humble banana squash into a showstopper—roasted to caramelized perfection, then drizzled with nutty brown butter and crispy sage. It’s the cozy, elegant side dish your holiday table (or Tuesday night) desperately needs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium banana squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 tbsp unsalted butter
– 10 fresh sage leaves
– 1 tbsp maple syrup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel the banana squash with a vegetable peeler, cut it in half lengthwise, scoop out the seeds with a spoon, and slice it into 1-inch thick half-moons.
3. Toss the squash pieces with olive oil, kosher salt, and black pepper until evenly coated.
4. Arrange the squash in a single layer on the prepared baking sheet, ensuring pieces don’t touch for even roasting.
5. Roast in the preheated oven for 30-35 minutes, flipping halfway through, until the edges are golden brown and a fork pierces easily.
6. While the squash roasts, melt the unsalted butter in a small skillet over medium heat, swirling occasionally, until it turns amber and smells nutty—about 3-4 minutes.
7. Immediately add the fresh sage leaves to the brown butter and fry for 30 seconds until crisp, then remove the skillet from heat to prevent burning.
8. Stir the maple syrup into the brown butter and sage mixture until fully combined.
9. Transfer the roasted squash to a serving platter and drizzle the brown butter sauce evenly over the top.
Get ready for a flavor explosion—the squash becomes tender and sweet with caramelized edges, while the brown butter adds a rich, toasty depth that pairs perfectly with the crispy sage. Serve it alongside roasted chicken or toss leftovers into a grain bowl for a next-level lunch.
Creamy Banana Squash Soup with Coconut Milk
Gather ’round, soup skeptics and squash enthusiasts alike, because we’re about to transform a humble gourd into a velvety, dreamy bowl of comfort that’ll make you forget all about that can of condensed nonsense. This creamy banana squash soup with coconut milk is the cozy hug your taste buds didn’t know they needed, blending sweet, savory, and a touch of tropical flair into one utterly slurpable masterpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups peeled and cubed banana squash (about 1 medium squash)
– 3 cups vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon ground ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh lime juice
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add 4 cups cubed banana squash, 3 cups vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot.
5. Tip: For deeper flavor, let the spices toast with the squash for a minute before adding the broth.
6. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer until the squash is fork-tender, about 20-25 minutes.
7. Remove the pot from the heat and let it cool slightly for 5 minutes to avoid steam burns when blending.
8. Tip: Use an immersion blender directly in the pot for easy cleanup, or carefully transfer the soup in batches to a countertop blender.
9. Blend the soup until completely smooth and creamy, with no lumps remaining.
10. Return the blended soup to the pot if using a countertop blender and place it over low heat.
11. Stir in 1 can full-fat coconut milk and 2 tablespoons fresh lime juice until fully incorporated and heated through, about 3-5 minutes; do not boil to prevent the coconut milk from separating.
12. Tip: Taste and adjust seasoning with more salt or lime juice if desired, but avoid over-salting as flavors meld as it sits.
13. Ladle the hot soup into bowls and serve immediately.
Unbelievably silky with a subtle sweetness from the squash, this soup gets a tangy kick from the lime and a rich, creamy body from the coconut milk. Try topping it with toasted coconut flakes, a drizzle of chili oil, or fresh cilantro for a restaurant-worthy twist that’s perfect for chilly evenings or impressing dinner guests.
Banana Squash and Chickpea Curry
Yikes, your winter squash is giving you the side-eye from the counter again, isn’t it? Let’s turn that intimidating gourd into a cozy, spiced hug in a bowl with this surprisingly simple curry that’s guaranteed to become a weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– 1 (15-ounce) can chickpeas, drained and rinsed
– 4 cups banana squash, peeled and cut into 1-inch cubes
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1/2 teaspoon salt
– 1/4 cup fresh cilantro, chopped
– Cooked rice, for serving
Instructions
1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat for 1 minute.
2. Add 1 diced medium yellow onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
3. Add 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant. (Tip: Keep the garlic moving to prevent burning.)
4. Stir in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of cayenne pepper, toasting the spices for 30 seconds.
5. Add the drained and rinsed can of chickpeas and 4 cups of cubed banana squash, stirring to coat in the spices for 1 minute.
6. Pour in 1 can of full-fat coconut milk and 1 cup of vegetable broth, stirring to combine.
7. Bring the mixture to a simmer, then reduce the heat to medium-low.
8. Cover the pot and let the curry simmer for 20-25 minutes, until the squash is fork-tender. (Tip: Resist the urge to stir too often to keep the squash cubes intact.)
9. Uncover the pot and stir in 1/2 teaspoon of salt.
10. Simmer uncovered for an additional 5 minutes to slightly thicken the sauce.
11. Remove the pot from the heat and stir in 1/4 cup of chopped fresh cilantro.
12. Serve the curry immediately over cooked rice.
Remarkably creamy and warmly spiced, this curry achieves a perfect balance where the sweet, tender squash melts into the rich coconut sauce. The chickpeas add a delightful, hearty bite that makes every spoonful satisfying. For a fun twist, try serving it in a hollowed-out roasted squash half for a stunning, edible bowl that’s sure to impress.
Maple-Glazed Banana Squash with Pecans
Kick your taste buds into high gear with this autumnal superstar that’s about to become your new favorite side dish. Imagine sweet, caramelized squash wearing a glossy maple coat and getting cozy with toasty pecans—it’s basically a hug on a plate, but way more delicious. Trust me, this dish is so good, you might just forget there’s a main course waiting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 large banana squash (about 3 lbs)
– 3 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/3 cup pure maple syrup
– 2 tbsp unsalted butter
– 1/2 cup chopped pecans
– 1/4 tsp ground cinnamon
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Carefully peel the banana squash using a sharp vegetable peeler, then slice it in half lengthwise and scoop out the seeds with a spoon.
3. Cut the squash halves into 1-inch thick half-moon slices and place them in a large bowl.
4. Drizzle the olive oil over the squash slices, then sprinkle with salt and black pepper, tossing gently to coat evenly—this ensures every piece gets perfectly seasoned.
5. Arrange the squash slices in a single layer on the prepared baking sheet, leaving a little space between each piece for even roasting.
6. Roast in the preheated oven for 25 minutes, or until the edges start to turn golden brown and the squash is fork-tender.
7. While the squash roasts, combine the maple syrup, butter, and ground cinnamon in a small saucepan over medium heat.
8. Stir the mixture constantly for 3-4 minutes until the butter melts completely and the glaze becomes smooth and slightly thickened.
9. Remove the roasted squash from the oven and carefully brush each slice generously with the warm maple glaze using a pastry brush.
10. Sprinkle the chopped pecans evenly over the glazed squash slices, pressing them lightly so they adhere to the sticky surface.
11. Return the baking sheet to the oven and bake for an additional 10-12 minutes, until the pecans are fragrant and lightly toasted and the glaze is bubbly.
12. Let the squash cool on the baking sheet for 5 minutes before serving to allow the glaze to set slightly, which prevents it from being too runny.
Vibrant and utterly irresistible, this dish boasts a tender, creamy interior with caramelized edges that give way to a rich maple sweetness. The pecans add a delightful crunch that contrasts beautifully with the soft squash, making it perfect for pairing with roasted chicken or even spooning over a bowl of vanilla ice cream for a decadent dessert twist.
Banana Squash and Kale Stuffed Shells
Who says stuffed shells can’t get a glow-up? We’re ditching the usual suspects for a veggie-packed, creamy dream of a dish that’ll have your taste buds doing a happy dance. Think cozy comfort food with a nutritious twist that even the pickiest eaters will devour.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large banana squash (about 3 lbs)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bunch kale (about 8 oz)
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1/4 tsp nutmeg
– 24 jumbo pasta shells
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F.
2. Cut the banana squash in half lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides of the squash with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
4. Place the squash cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 30 minutes, or until the flesh is tender when pierced with a fork.
6. While the squash roasts, bring a large pot of salted water to a boil.
7. Add 24 jumbo pasta shells to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
8. Drain the cooked shells in a colander and rinse them under cool water to stop the cooking process.
9. Remove the stems from 1 bunch of kale and chop the leaves into small pieces.
10. Heat a large skillet over medium heat and add the chopped kale, cooking for 3-4 minutes until wilted, then set aside to cool slightly.
11. Once the squash is cool enough to handle, scoop out 2 cups of the flesh into a large mixing bowl, discarding the skin.
12. Add 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 egg, 1/4 tsp nutmeg, and the cooked kale to the squash in the bowl.
13. Mix all ingredients until well combined and creamy.
14. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish.
15. Stuff each cooked pasta shell with about 2 tbsp of the squash-kale filling, using a small spoon for easy handling.
16. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
17. Pour the remaining 1 cup of marinara sauce over the stuffed shells.
18. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
19. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
20. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
21. Let the dish rest for 5 minutes before serving to allow the flavors to meld. Here’s a tip: For extra creaminess, mix a spoonful of the filling with the ricotta before stuffing the shells. Another pro move: Don’t overcook the pasta shells initially—they’ll finish cooking in the oven. Lastly, if your squash seems watery after roasting, drain any excess liquid before mixing to prevent a soggy filling.
Heavenly doesn’t even begin to describe these shells! The creamy squash filling melts in your mouth with a subtle sweetness, perfectly balanced by the earthy kale and rich cheeses. Serve them straight from the oven with a crisp green salad for a complete meal, or get creative by topping individual portions with a drizzle of balsamic glaze for an elegant touch.
Spiced Banana Squash Muffins with Walnuts
Wondering what to do with that leftover banana squash lurking in your fridge? Wonder no more! These spiced banana squash muffins with walnuts are about to become your new favorite way to sneak veggies into breakfast (or dessert—we don’t judge). They’re moist, warmly spiced, and packed with a nutty crunch that’ll make you forget you’re eating something vaguely virtuous.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 2 large eggs
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 cup mashed banana squash (cooked and cooled)
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined. Tip: Sifting the dry ingredients helps prevent lumps for a smoother batter.
3. In a large bowl, beat 2 large eggs with 3/4 cup granulated sugar using a hand mixer or whisk until pale and slightly fluffy, about 2 minutes.
4. Add 1/2 cup vegetable oil and 1 tsp vanilla extract to the egg mixture, and whisk until fully incorporated.
5. Stir in 1 cup mashed banana squash until the mixture is smooth and uniform.
6. Gradually fold the dry ingredients from step 2 into the wet mixture using a spatula, mixing just until no flour streaks remain. Tip: Overmixing can lead to tough muffins, so stop as soon as it’s combined.
7. Gently fold in 1/2 cup chopped walnuts until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
9. Bake in the preheated oven at 375°F for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the tin halfway through baking for even browning if your oven has hot spots.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Unbelievably moist and tender, these muffins boast a cozy spice blend that pairs perfectly with the subtle sweetness of the squash. Serve them warm with a dab of butter for a comforting breakfast, or crumble them over vanilla ice cream for a playful dessert twist—either way, those walnuts add a delightful crunch in every bite.
Banana Squash Risotto with Parmesan and Thyme
Aren’t you tired of the same old risotto routine? Let’s shake things up with a cozy, creamy, and downright dreamy twist that’ll have your taste buds doing a happy dance. This Banana Squash Risotto with Parmesan and Thyme is the ultimate comfort food upgrade, blending sweet, nutty squash with rich, cheesy goodness in a dish that’s as easy to love as it is to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups low-sodium vegetable broth, warmed
– 2 cups peeled and cubed banana squash (about 1/2-inch pieces)
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 small yellow onion, finely diced, and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 2 cloves garlic, minced, and cook until fragrant, about 30 seconds.
4. Add 1 cup Arborio rice to the pot and toast, stirring constantly, until the grains are lightly golden and smell nutty, about 2 minutes.
5. Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
6. Add 2 cups peeled and cubed banana squash to the pot and stir to combine with the rice mixture.
7. Ladle in 1 cup of the warmed low-sodium vegetable broth and cook, stirring frequently, until the liquid is nearly absorbed, about 5 minutes.
8. Continue adding the remaining 3 cups of broth, 1 cup at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next, for about 20-25 minutes total. Tip: Keep the broth warm on a separate burner to maintain a steady cooking temperature and prevent the risotto from cooling.
9. Test the rice and squash for doneness; the rice should be tender but slightly al dente, and the squash should be soft and mashable with a spoon.
10. Remove the pot from the heat and stir in 1/2 cup grated Parmesan cheese, 2 tablespoons unsalted butter, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until creamy and well combined. Tip: Let the risotto rest off the heat for 2 minutes before adding the cheese and butter to allow the starches to settle for a smoother texture.
11. Adjust seasoning if needed, but avoid over-stirring to keep the risotto from becoming gummy. Tip: For an extra flavor boost, reserve a sprinkle of Parmesan and thyme to garnish each serving right before eating.
12. Serve immediately while hot and creamy.
Kick back and savor that velvety, luxurious texture where each spoonful melts with the sweet, earthy squash and sharp Parmesan. The thyme adds a herby whisper that makes this risotto feel fancy yet totally approachable—perfect for a weeknight win or a cozy dinner party centerpiece. Try topping it with crispy sage leaves or a drizzle of truffle oil for an Instagram-worthy twist that’ll have everyone asking for seconds!
Grilled Banana Squash with Chimichurri Sauce
You’ve probably stared down a banana squash in the produce aisle, wondering if it’s secretly a giant, stubborn banana in disguise—fear not, because today we’re throwing it on the grill and dousing it in a zesty chimichurri that’ll make even the most skeptical veggie lover do a happy dance. This dish is the ultimate summer sidekick, turning a humble squash into a smoky, herby masterpiece that’s so good, you might just forget it’s actually good for you.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium banana squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
Instructions
1. Preheat a grill to medium-high heat (about 400°F).
2. Cut the banana squash in half lengthwise, scoop out the seeds with a spoon, and slice it into 1/2-inch thick half-moons.
3. In a large bowl, toss the squash slices with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
4. Place the squash slices on the preheated grill and cook for 8-10 minutes per side, flipping once, until grill marks appear and the squash is tender when pierced with a fork.
5. While the squash grills, make the chimichurri sauce: in a medium bowl, combine 1 cup chopped parsley, 1/4 cup chopped cilantro, 3 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp salt.
6. Whisk the chimichurri ingredients vigorously for 1-2 minutes until well blended and slightly emulsified.
7. Remove the grilled squash from the grill and arrange it on a serving platter.
8. Drizzle the chimichurri sauce generously over the warm squash slices, reserving extra sauce on the side for dipping.
9. Let the dish rest for 5 minutes to allow the flavors to meld before serving.
Delightfully smoky and tender, the grilled squash pairs perfectly with the bright, herbaceous kick of the chimichurri, creating a texture that’s both creamy from the squash and crunchy from the charred edges. Serve it as a vibrant centerpiece at your next barbecue or slice it up for tacos—either way, it’s a flavor explosion that’ll have everyone asking for seconds.
Banana Squash and Black Bean Tacos
Ready to ditch the same-old taco Tuesday routine? Meet your new favorite plant-based fiesta: these Banana Squash and Black Bean Tacos are about to make your taste buds do a happy dance. Think sweet, roasted squash meets smoky-spiced beans, all wrapped in a warm tortilla—it’s a flavor party that’s as fun to make as it is to devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 medium banana squash (about 2 lbs), peeled and cubed into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup diced red onion
- 1 clove garlic, minced
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed banana squash with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly browned at the edges.
- While the squash roasts, heat a medium skillet over medium heat and add the rinsed black beans, 1/2 cup diced red onion, and 1 minced garlic clove.
- Cook the bean mixture for 5–7 minutes, stirring occasionally, until the onions are softened and the beans are warmed through.
- Warm the 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
- To assemble, divide the roasted squash and black bean mixture evenly among the warm tortillas.
- Top each taco with a sprinkle of chopped fresh cilantro and a squeeze of lime juice from the wedges.
Perfectly balanced, these tacos offer a delightful mix of creamy squash and hearty beans with a zesty kick. Serve them piled high with extra lime wedges for a bright, fresh finish that’ll have everyone reaching for seconds.
Banana Squash Pie with Cinnamon Whipped Cream
Zesty banana squash pie? You betcha—this autumnal twist on classic pumpkin pie swaps in sweet, creamy banana squash for a flavor that’ll make your taste buds do a happy dance. Topped with a cloud of cinnamon whipped cream, it’s the cozy dessert your holiday table has been dreaming of.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch unbaked pie crust
– 2 cups mashed roasted banana squash
– 3/4 cup granulated sugar
– 1/2 cup packed light brown sugar
– 3 large eggs
– 1 1/2 cups heavy cream
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup heavy cream (for whipped cream)
– 2 tablespoons powdered sugar
– 1/2 teaspoon ground cinnamon (for whipped cream)
Instructions
1. Preheat your oven to 425°F. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. In a large mixing bowl, combine the mashed roasted banana squash, granulated sugar, light brown sugar, eggs, 1 1/2 cups heavy cream, 1 teaspoon ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk vigorously until smooth and fully incorporated.
3. Pour the filling mixture into the prepared pie crust, spreading it evenly with a spatula. Tip: Tap the pie dish gently on the counter to release any air bubbles for a smoother texture.
4. Bake the pie at 425°F for 15 minutes to set the crust.
5. Reduce the oven temperature to 350°F and continue baking for 40 minutes, or until the center is set and a knife inserted near the center comes out clean. Tip: If the crust edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
6. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
7. While the pie cools, make the cinnamon whipped cream: In a chilled mixing bowl, combine 1 cup heavy cream, powdered sugar, and 1/2 teaspoon ground cinnamon. Beat with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for fluffier whipped cream.
8. Spread or dollop the cinnamon whipped cream over the cooled pie before serving.
Marvel at that velvety filling—it’s rich and spiced, with the banana squash lending a subtle sweetness that pairs perfectly with the buttery crust. Serve slices chilled with an extra sprinkle of cinnamon on top, or get creative by layering leftovers in a parfait glass with granola for a decadent breakfast treat.
Banana Squash and Sausage Stuffed Peppers
Hang onto your oven mitts, folks—we’re about to stuff peppers so hearty they might just start flexing. This cozy, one-pan wonder swaps out the usual rice for sweet, creamy banana squash and savory sausage, creating a filling that’s like autumn in edible form. It’s the perfect dish to impress your dinner guests (or just your very hungry self) with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers (any color)
– 1 lb Italian sausage (casings removed)
– 2 cups diced banana squash (peeled and seeded)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish and set aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add 1 lb Italian sausage and cook for 5–7 minutes, breaking it into crumbles with a spoon until browned.
6. Add 1 diced yellow onion and cook for 3–4 minutes until softened.
7. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Add 2 cups diced banana squash, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
9. Pour 1/4 cup water into the skillet, cover, and reduce heat to medium-low; simmer for 10 minutes until the squash is tender. Tip: If the squash sticks, add a splash more water—no one wants a scorched pan!
10. Remove the skillet from heat and stir in 1 cup shredded mozzarella cheese until melted.
11. Spoon the sausage-squash mixture evenly into the prepared bell peppers, packing it down gently. Tip: Overstuff slightly for a generous, restaurant-style look.
12. Sprinkle 1/2 cup grated Parmesan cheese over the tops of the stuffed peppers.
13. Bake in the preheated oven for 25–30 minutes until the peppers are tender and the cheese is golden brown. Tip: Check at 25 minutes—if the peppers aren’t soft yet, cover with foil to prevent over-browning and bake 5 more minutes.
14. Remove from the oven and let cool for 5 minutes before serving.
Forget bland stuffed peppers—these beauties deliver a creamy, sweet squash contrast to the savory sausage, all hugged by tender, slightly charred pepper walls. Serve them atop a bed of greens for a light twist, or pair with crusty bread to sop up any cheesy drips; either way, they’re a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Honey-Roasted Banana Squash with Feta and Mint
Mmm, let’s be real—sometimes a vegetable needs a little sweet talk to truly shine, and this honey-roasted banana squash is basically the culinary equivalent of a pep talk with a side of feta. It’s the kind of dish that turns a humble squash into the star of your dinner table, proving that a drizzle of honey and a sprinkle of mint can make anything (yes, even veggies) feel downright glamorous. Trust me, your taste buds are about to send you a thank-you note.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium banana squash (about 2 lbs), peeled and cut into 1-inch cubes
– 2 tbsp olive oil
– 2 tbsp honey
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup crumbled feta cheese
– 2 tbsp fresh mint leaves, chopped
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the banana squash cubes with olive oil, honey, salt, and black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces aren’t touching to promote even roasting.
4. Roast in the preheated oven for 30–35 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
5. Remove the baking sheet from the oven and let the squash cool slightly for 5 minutes to prevent the feta from melting too quickly.
6. Transfer the roasted squash to a serving dish and sprinkle with crumbled feta cheese and chopped mint leaves.
7. Drizzle lemon juice over the top and gently toss to combine all ingredients.
8. Serve immediately while warm. Got leftovers? Store them in an airtight container in the refrigerator for up to 3 days—they reheat beautifully in a skillet for a quick lunch.
Golden and caramelized from the honey, each bite offers a tender, almost creamy texture that plays perfectly against the salty feta crumbles. The mint adds a fresh, bright pop that cuts through the richness, making this dish ideal for scooping onto a bed of quinoa or stuffing into warm pita bread for a twist on a veggie wrap.
Banana Squash and Lentil Stew
Mmm, picture this: a cozy winter evening, your stomach rumbling like a distant thunderstorm, and a pot of something magical simmering on the stove that promises to hug you from the inside out. That’s the vibe of this Banana Squash and Lentil Stew—a hearty, plant-powered hug in a bowl that’s so forgiving, even your most chaotic kitchen adventures can’t ruin it. Let’s turn those humble ingredients into a masterpiece that’ll have you doing a happy dance with every spoonful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 4 cups vegetable broth
– 1 cup brown lentils, rinsed
– 1 medium banana squash, peeled and cubed (about 4 cups)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant—don’t let it burn, or you’ll miss out on that sweet, aromatic magic!
4. Sprinkle in 1 tsp ground cumin and 1 tsp smoked paprika, toasting the spices with the onions for 30 seconds to unlock their full, smoky flavor.
5. Pour in 4 cups vegetable broth and 1 cup rinsed brown lentils, bringing the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 15 minutes to start softening the lentils—this pre-cook step ensures they won’t turn mushy later.
7. Add 4 cups cubed banana squash and 1 can diced tomatoes with their juices, stirring to combine everything evenly.
8. Season with 1 tsp salt and 1/2 tsp black pepper, then cover and simmer over low heat for 25 minutes, or until the squash is fork-tender and the lentils are fully cooked.
9. Stir in 1/4 cup chopped fresh cilantro just before serving to keep its bright, herby pop intact.
10. Remove from heat and let the stew sit uncovered for 5 minutes to thicken slightly—patience here means a richer, more cohesive bowl.
Brimming with velvety squash and toothsome lentils, this stew boasts a creamy texture that’s punctuated by the gentle smokiness of paprika. Serve it over a heap of fluffy quinoa for extra heft, or dunk in crusty bread to savor every last drop of the savory broth—it’s comfort food that’s as nourishing as it is delicious.
Banana Squash Bread with Chocolate Chips
Venture beyond basic banana bread, because this banana squash bread with chocolate chips is the cozy, clever upgrade your winter baking deserves—it’s like a hug from your oven, with just enough chocolate to make you forget you’re eating a vegetable. Seriously, who knew squash could be this sneaky and delicious?
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 65 minutes
Ingredients
– 2 cups mashed ripe bananas
– 1 cup cooked, mashed banana squash
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas and mashed banana squash until smooth.
3. Add the melted butter, granulated sugar, eggs, and vanilla extract to the bowl, whisking vigorously for about 2 minutes until fully incorporated and slightly fluffy.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing, which can lead to a dense loaf.
6. Gently stir in the semi-sweet chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
8. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter, checking at the 60-minute mark to prevent overbaking.
9. Remove the pan from the oven and let the bread cool in the pan for 10 minutes on a wire rack to set the structure before removing.
10. Carefully transfer the bread from the pan to the wire rack and allow it to cool completely for about 1 hour before slicing to ensure clean cuts.
11. Slice the bread into 12 pieces and serve.
Revel in the moist, tender crumb that’s subtly sweet with a hint of cinnamon, punctuated by melty chocolate chips in every bite. Try toasting a slice and slathering it with cream cheese for a decadent breakfast twist, or simply enjoy it as a cozy afternoon snack that’ll have everyone asking for the secret ingredient.
Banana Squash and Spinach Lasagna
Oh, the humble lasagna just got a glow-up that’ll make your taste buds do a happy dance. This Banana Squash and Spinach Lasagna swaps out the usual suspects for a veggie-packed, creamy dream that’s so good, even your meat-loving friends will beg for seconds. It’s the cozy, cheesy hug you didn’t know you needed this season.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 large banana squash (about 4 cups cubed)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb fresh spinach
– 2 cloves garlic, minced
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 12 no-boil lasagna noodles
– 24 oz marinara sauce
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Peel the banana squash, remove the seeds, and cut it into 1-inch cubes.
3. Toss the squash cubes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on the baking sheet.
4. Roast the squash in the oven for 25 minutes, or until fork-tender and lightly browned.
5. While the squash roasts, wilt 1 lb fresh spinach in a large skillet over medium heat for 3-4 minutes, stirring until just softened.
6. Drain the spinach in a colander, pressing out excess liquid with a spoon to prevent a soggy lasagna.
7. In a medium bowl, combine 15 oz ricotta cheese, 1 large egg, and 1/4 cup grated Parmesan cheese until smooth.
8. Mash the roasted squash with a fork or potato masher until it reaches a chunky puree consistency.
9. Spread 1/2 cup of 24 oz marinara sauce evenly on the bottom of a 9×13-inch baking dish.
10. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
11. Spread half of the ricotta mixture over the noodles, then layer with half of the mashed squash and half of the spinach.
12. Repeat the layers: sauce, noodles, remaining ricotta, squash, and spinach.
13. Top with the final layer of noodles, cover with the remaining marinara sauce, and sprinkle 2 cups shredded mozzarella cheese evenly.
14. Cover the dish tightly with aluminum foil and bake at 375°F for 40 minutes.
15. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
16. Let the lasagna rest for 10 minutes before slicing to allow the layers to set neatly.
So, what’s the verdict on this veggie masterpiece? Silky squash melds with creamy ricotta and vibrant spinach for a texture that’s hearty yet light, while the gooey mozzarella adds a satisfying pull with every bite. Serve it up with a crisp side salad or garlic bread for a complete meal that’ll have everyone asking for the recipe—or better yet, sneak leftovers for lunch tomorrow!
Smoky Banana Squash and Bacon Hash
Forget everything you thought you knew about breakfast hash—this smoky, savory, and slightly sweet number is here to revolutionize your mornings (or brunches, or dinners… no judgment). Featuring caramelized banana squash and crispy bacon, it’s the cozy, hearty dish your skillet has been dreaming of.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 medium banana squash (about 2 lbs)
– 1 large yellow onion
– 2 tbsp olive oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp black pepper
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat a large skillet over medium heat. Add the 6 slices of thick-cut bacon and cook for 8–10 minutes, flipping occasionally, until crispy and browned. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
2. While the bacon cooks, peel the 1 medium banana squash, remove the seeds, and dice it into ½-inch cubes. Dice the 1 large yellow onion.
3. Add the 2 tbsp olive oil to the bacon fat in the skillet. Add the diced banana squash and onion, spreading them in an even layer. Cook without stirring for 5 minutes to allow the squash to caramelize on one side.
4. Stir the vegetables, then sprinkle with 1 tsp smoked paprika, ½ tsp garlic powder, and ¼ tsp black pepper. Continue cooking for 10–12 minutes, stirring occasionally, until the squash is tender and lightly browned.
5. Crumble the cooked bacon into the skillet and stir to combine. Cook for 2 more minutes to warm the bacon through.
6. Create 4 small wells in the hash mixture with a spoon. Crack 1 large egg into each well. Cover the skillet and cook for 4–5 minutes, or until the egg whites are set but the yolks are still runny.
7. Remove the skillet from the heat. Sprinkle the hash with 2 tbsp chopped fresh parsley.
Just scoop it straight from the skillet for that perfect mix of creamy egg yolk, crispy bacon bits, and tender, smoky squash. The caramelized edges add a delightful sweetness that plays beautifully against the savory notes—try topping it with a dollop of cool sour cream or a dash of hot sauce for an extra kick.
Banana Squash Smoothie with Almond Butter
Mornings are for coffee and contemplation, but this smoothie is for those days when you need to trick your taste buds into thinking you’re having dessert for breakfast—without the guilt. It’s a creamy, dreamy blend that turns humble banana and squash into a sip-worthy masterpiece, with almond butter playing the role of the nutty, rich best friend you never knew you needed.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup cubed banana squash, peeled and seeded
– 1 large ripe banana, peeled and sliced
– 2 tablespoons almond butter
– 1 cup unsweetened almond milk
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1 cup ice cubes
Instructions
1. Place 1 cup of cubed banana squash in a microwave-safe bowl and microwave on high for 3 minutes, or until fork-tender, to soften it for blending—this tip ensures a smoother texture without raw squash chunks.
2. Let the cooked squash cool for 2 minutes to avoid overheating your blender.
3. Add the cooled squash, 1 large sliced banana, 2 tablespoons almond butter, 1 cup unsweetened almond milk, 1 tablespoon honey, and 1/2 teaspoon ground cinnamon to a high-speed blender.
4. Blend on high speed for 30 seconds, or until the mixture is completely smooth and no lumps remain, scraping down the sides with a spatula if needed for even blending.
5. Add 1 cup of ice cubes to the blender and pulse for 15 seconds, just until the ice is crushed and incorporated—this tip keeps the smoothie frosty without watering it down.
6. Pour the smoothie immediately into two glasses, dividing it evenly.
7. Serve right away for the best consistency, as it can separate if left sitting; a quick stir before sipping fixes any settling, a handy tip for leftovers.
Unbelievably velvety, this smoothie boasts a thick, spoonable texture that’s like a milkshake but packed with veggie goodness, with the almond butter adding a savory depth that balances the sweet banana and cinnamon. Try it poured over oatmeal for a decadent breakfast bowl or as a post-workout refuel that’ll make you forget you’re drinking your vegetables.
Banana Squash and Goat Cheese Flatbread
Naturally, we’ve all stared at a banana squash and thought, “What if this gourd could party on a flatbread?” Well, friends, buckle up: this recipe turns that humble veggie into a creamy, tangy, crispy masterpiece that’ll make your taste buds do a happy dance. It’s the ultimate cozy-night-in upgrade you didn’t know you needed—until now.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium banana squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lb pizza dough, store-bought or homemade
– 4 oz goat cheese, crumbled
– 1/4 cup fresh basil leaves, torn
– 1 tbsp balsamic glaze
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed banana squash with 1 tbsp olive oil, salt, and black pepper in a large bowl until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 20 minutes, flipping halfway through, until tender and lightly browned at the edges.
4. While the squash roasts, roll out the pizza dough on a floured surface into a 12-inch circle or rectangle about 1/4-inch thick.
5. Transfer the dough to another parchment-lined baking sheet and brush the surface with the remaining 1 tbsp olive oil.
6. Once the squash is done, remove it from the oven and reduce the temperature to 400°F.
7. Evenly scatter the roasted squash over the dough, then top with crumbled goat cheese.
8. Bake the flatbread at 400°F for 12–15 minutes, until the crust is golden and the cheese is slightly melted.
9. Remove from the oven and let cool for 2 minutes before sprinkling with torn basil and drizzling with balsamic glaze.
10. Slice into wedges or squares and serve immediately.
Perfectly balanced, this flatbread boasts a crispy crust with tender, sweet squash and a tangy kick from the goat cheese. The basil adds a fresh pop, while the balsamic glaze ties it all together with a subtle sweetness—try serving it alongside a simple arugula salad for a complete meal that’s as impressive as it is delicious.
Banana Squash Pancakes with Maple Syrup
Dare we say these pancakes might just become your new weekend obsession? Imagine fluffy, golden-brown discs with a secret ingredient that adds natural sweetness and a gorgeous orange hue—banana squash! It’s the cozy, autumnal twist your breakfast table has been dreaming of, drizzled with pure maple syrup for that perfect sweet finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup mashed banana squash (cooked and cooled)
– 1 cup milk
– 1 large egg
– 2 tablespoons melted unsalted butter
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract
– 2 tablespoons vegetable oil (for cooking)
– 1/2 cup pure maple syrup (for serving)
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until fully combined.
2. In a separate medium bowl, mix 1 cup mashed banana squash, 1 cup milk, 1 large egg, 2 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir just until no dry streaks remain—overmixing can make pancakes tough.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with 1/2 tablespoon of the 2 tablespoons vegetable oil.
5. For each pancake, scoop 1/4 cup of batter onto the hot skillet, leaving space between them to allow for spreading.
6. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
7. Carefully flip each pancake with a spatula and cook for another 1–2 minutes, until golden brown and cooked through—check by pressing lightly; it should spring back.
8. Repeat steps 4–7 with the remaining batter, greasing the skillet with more of the 2 tablespoons vegetable oil as needed to prevent sticking.
9. Serve the pancakes warm, drizzled with 1/2 cup pure maple syrup.
Ready to dig in? These pancakes boast a tender, moist crumb from the banana squash, with a subtle earthy sweetness that pairs magically with the rich maple syrup. For a fun twist, top them with toasted pecans or a dollop of whipped cream to elevate your brunch game!
Summary
Kickstart your kitchen creativity with these 19 roasted banana squash recipes! They’re perfect for turning a humble squash into cozy, flavorful meals. We hope you find a new favorite to try. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the squash love!
