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The Tale of the Banana Squash


Tuesday, July 26, 2011

Here's a little background - I don't cook much. I've always hated it. I probably always will. As such, I haven't heard of a lot of things that most others have. Banana squash being one of them.

On one of my walks last week, a lady on the route I take was out in her front yard and that's where she grows this stuff. (don't ask, my neighborhood is the strangest on earth) We said hello and she offered me a banana squash. I said, great, and figured I'd research as to how to cook it.

It was the beginning of my walk, and this was a big sucker, so I figured I'd hold it for the duration. Yikes, it was about as heavy as a brick and I knew I was in for a lonnnnng walk. Made the best of it by switching arms and using it as a weight. Made me remember what it feels like to carry about 5 extra lbs around. Just five feels this way, imagine all the rest I'd put on my body throughout the recent years of hormonal changes. Great reminder why I am going to lose the rest.

Okay, I get home and figure I'll cut it into a manageable size. I kid you not, it's like a rock and no sharp knife makes even a dent. I'd need an electric saw to get through this thing.

Guess I'll give it away, but you know, I wonder if all banana squash are like this. I thought it would cut like a watermelon or pumpkin.

Wishing all a great day.
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Member Comments About This Blog Post:
SKYEFYR 7/27/2011 4:32PM

  I love to cook and have never heard of banana squash before.

I know with hubbard squash that it's easier to bake it for a while before cutting it. Someone else gave you that advice too. :-) If that doesn't work, then like so many others have said - at least you got your weights in for the day!

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LIBBYFITZ 7/27/2011 4:09PM

    emoticon so glad you got your Strength training in! emoticon

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CHERIRIDDELL 7/27/2011 11:13AM

    I loved this blog ,she likes her banana squash big I usually get them smaller so they are easier to cut! If nothing else you can use it for wqeight lifting for a while LOL!

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SHOOTIN4STARS 7/27/2011 11:07AM

    Is it a yellow squash? I think I know what this one looks like. Hmmm. . .it shouldn't have been so tough to cut through it. Well, you can always use it as a weapon. :)

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JULESRULES78 7/27/2011 8:36AM

    I have never heard of banana squash either, and I love my squashes. I would try partially cooking it (bake or boil) before trying to cut it. Good luck!

I'm sure it was cumbersome walking with it. As least you weren't running. emoticon

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NATPLUMMER 7/26/2011 9:50PM

    I have never heard of a banana squash but I do know some of them can be hard to get open, so be careful.

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BOBBIENORTHERN 7/26/2011 7:54PM

    You really made me laugh with this blog lOL

I do not care for squash all that much and am not even interested in it. Maybe if you boil it first then clean it out or bake it first and then get the meat out.

I really dont know and really dont care LOL

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IAM_HIS2 7/26/2011 7:15PM

    Nutritional Value
All squash are low in calories, high in vitamins and minerals, plus full of dietary fiber. Winter squash in particular are high in beta carotene.

Applications
Wa
sh squash; cut into desired size and remove skin. Bake, roast, grill, steam or puree into soups and sauces. To store, wrap cut squash in plastic; refrigerate up to one week.

Recipe:
Miso, red rice and more Bhutanese red rice miso soup with banana squash and kale
Ingredients for 4

1lb banana squash, diced
2 carrots, cut in chunks
1 onion
4 garlic cloves
2 celeri sticks
4 kale leaves, blanched and chopped
2 tbs red miso paste
one pinch of hot chili powder
vegetable broth
1 1/2 cups red rice, cooked
1 tbs olive oil
salt and pepper

Preparation

Br
own onions in olive oil, add chopped garlic. Add squash, carrots, celeri and cover with vegetable broth to cover the vegetables by 1 inch. Add salt and pepper. Cook for 15 minutes, then add miso.When the soup is cooked, take half the quantity and put in a blender, blend to make it a smooth consistency. Add the rest of the soup. Mix well.

Bring water to a boil in a pot, add kale. Cook until kale is tender about 10 minutes, squeeze the water out and chop roughly. Add the kale to the soup.

Steam red rice and add to the soup. Mix well and serve in bowls.

Cupcake Muffin
The squash is simple to cook up, and yet definitely makes for an impressive side dish. All the parts of this dish perfectly complement each other: the tender squash with slightly crispy bits, the creamy and tangy cheese, and the subtle sweetness from the maple syrup.

Just peel and cut up your favorite squash (I used banana squash, but you could use butternut squash or another squash that you prefer). Toss the cubes with olive oil and freshly ground black pepper. Roast the squash in a 400 degree oven until tender and browned. Transfer the squash to a bowl and toss with crumbled blue cheese. Drizzle with a bit of maple syrup, and taste for seasoning (depending on how salty your blue cheese is, you might or might not want to add a bit of salt). Enjoy!

Hope you find this helpful emoticon

Comment edited on: 7/26/2011 7:18:05 PM

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JLITT62 7/26/2011 7:07PM

    Actually don't know what a banana squash is . . . Too lazy to google it right now.

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