What do we do with 30-pound Banana Squash?!



This thing is nearly three-feet long.  Normally we would wait until October to harvest these buggers, but holy crap- how big will it be in October?!

And this is not the only one.  There's likely going to be a HUNDRED (dare I say it? - a hundred!) squash and zucchini.  Oh boy.

Now, don't get me wrong: I like squash.  I LOVE zucchini bread!  (Thank goodness, as last week I brought home 6 giant zucchini.)  But 100 of them?

So, I did a google search, asking this exact question:  What can I do with banana squash?

Well, here's a great primer on Banana Squash

Here's what I found.  You can:

Freeze and puree them

Bake them

Make this sweet and nutty recipe

Or this spicy and savory recipe

But this is the one that we're going to try around this cabin in the next few days or weeks or whenever we get around to harvesting these big things.  (Thanks to Cupcake Muffin for leading me to the recipe, which I found on Closet Cooking.)

(photo by Cupcake Muffin)

I am so looking forward to this one!  Yum.  Yum!  Say it with me!  YUM!

Roasted Squash with Gorgonzola and Maple Syrup

(makes 4 side dish sized servings)

Printable Recipe

Ingredients: 4 cups squash (peeled, seeded and cut into 1/2 inch cubes) 1 tablespoon olive oil salt and pepper to taste 1 handful gorgonzola (crumbled) * maple syrup

Directions: 1. Toss the squash in the olive oil with the salt and pepper. 2. Roast in a preheated 400F oven until tender, about 30-40 minutes, turning over about half way through. 3. Mix the roasted butternut squash and gorgonzola cheese. 4. Serve with a drizzle of maple syrup.