Since getting my shipment of 10kgs worth of Spaghetti Squash I’ve been thinking of different squash dishes to make. Not just because I really need to eat them all but it’s also the season where a good pumpkin, squash or warm dish is welcome after coming in from the cold.
I wanted to make something hearty but not chunky. Something sweet with a kick of heat. I decided to try a banana butternut squash soup. It just sounded like it would blend well together so I tried it out and it was DEEEELIIIIICIIIIOOOOUUUUSSSS!
**I don’t measure, so this is not a “proper” recipe. I cook to taste**
1 Butternut Squash
Bananas (however many you want- I used 1 per squash)- Can be substituted for apple
All Spice (the kind used for pumpkin pies)
Preheat oven to 350F
Cut the Butternut Squash in half.
Season the flesh of the squash with sprinkles of salt, pepper, and spread on melted butter (add cinnamon if you like)
Line a baking pan with aluminum foil, place the squash on the pan flesh side up
Place in the oven for about 20-30 minutes or until it is easily pierced with a fork
Bananas in Brown Butter Sauce
Slice one banana
Melt butter in a pan and stir in sprinkles of brown sugar and All Spice.
Place sliced bananas in the pan and brown them on all sides
Once brown, place on the side
Remove the squash from the oven and peel off the skin
Cut the squash into chunks
Place the chunks of squash and banana/brown butter sauce mixture in a food processor/blender adding in a bit of water to get your desired consistency. Salt and Pepper to taste.
Put into a saucepan and stir until piping hot.
Top with grated cheese and cinnamon if you so desire.
Goes great with a classic grilled cheese sandwich or French bread.
Serve and Enjoy!