Banana squash can grow so large, they are usually sold in pieces. The vines are also a bit extreme, at 12 - 15 feet. Not every backyard vegetable garden will be able to handle plants of banana squash, but if you have the space, they're fun to try, as a novelty.
Yes...we are planting this too. The seeds have broken ground in their little ol grow packs.....about three inches tall now. I think I am going plant them in the field next week....along the fence of the road. Should be a show stopper! The "fruit" grows to be 7 to 9 feet long. I'll say that again....The "fruit" grows to be 7 to 9 feet long!
Mom used to get this variety of squash when we were living in Arcadia Ca. Lot's of butter and brown sugar........she would always bake in in the over. Back when I was growing up it was a common vegetable in the stores. It was an appreciated vegetable by “us kids” and was served often. It was especially good with meatloaf. A very rich smooth flavor......better than that of a sweet potato.
Want one...for free? Well....if you are reading this post....just sign up as a follower of my blog here. Look at the right hand side of this Blog page ...you see the "Join this site"? Well....why are you still here then, go! I'll be giving one to every follower I have when the picking season comes along.....and a lot more goodies from the veggie fields. Sign up. Or starve :-)
This is how you should cook it:
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- Wash cur pieces of squash under running water. Lightly scrape inside surface that may have softened after exposure to air. Pat dry with a paper towel.
- With a sharp knife, make parallel ½-inch deep slits across surface. Turn squash 90 degrees and make additional slits forming a 1/4-inch checkerboard over entire surface.
- Spread with butter using a paintbrush (yes..household paintbrush is great in the kitchen) to force butter down into the slits. Sprinkle with cinnamon to taste and add a light sprinkle of nutmeg. With fingers, press brown sugar down onto squash filling slits and covering entire surface with a covering of brown sugar.
- Set squash on a double layer of aluminum foil. Fold foil up around squash making a close fitting “boat that will hold juices next to the squash. Place on a cookie sheet to catch any drips.
- Bake in a 375°F oven for 1 1/4 hour, depending on size and thickness, or until squash is fork-tender and flesh separates easily. The butter and sugar will darken - tent as needed with foil to prevent burning. Allow to set 10 minutes before cutting and serving.
- Slap some apricot jam on the squash in the last 15 minutes of cooking. I’ve always had a “thing” for apricots that wasn’t always shared by everyone else.
