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Seriously good squash

By Penny Stine

This definitely goes on the nice list...  As some may remember, I grew a bunch of winter squash in my garden this year. Rather than cook and freeze them, as I did last year, I've left most of them sitting in my living room as decorative pieces because that's the kind of interior decorator I am. I also moved some out to the garage where it's cooler, in hopes they would last even longer. 

I had this mystery squash that was long and yellow. It might have been a silbey, since my friend, Jan, was sharing silbey seeds the day we planted in our straw bales. I googled silbey because I didn't know what they looked like and discovered that they were also called banana squash.  I didn't think to take a picture of it by itself last night before I started cooking, but once I realized this was gonna be good and I'd want to blog about it, I took a photo of the half I didn't use.



I found this recipe for banana squash that inspired me, although I didn't actually follow it. If you don't have a banana or a silbey squash, try it with another yellow-flesh winter squash. I wouldn't use spaghetti, acorn or hubbard. You want one that's easy to peel before you cook it. 

Peel the squash and cut it into one-inch cubes. Melt a couple tablespoons of butter in a large saute pan and saute the squash until it's tender and starts to brown. Salt and pepper liberally if you like salt and pepper. Not so much if you don't. It should take 5 - 10 minutes. While it's cooking, mix a couple tablespoons of orange juice concentrate with a couple of tablespoons of apricot jam. Add a couple good shakes of ginger and the tiniest smidgeon of habanero paste (or any other hot sauce to give it a tiny tang). When the squash is tender, pour the juice mixture over, stir it in and cook on the stovetop until it's carmelized. (maybe another 5 - 10 minutes)

The recipe said to use cloves rather than ginger. Since my husband hates cloves, I thought ginger would be a complimentary flavor. Kent is not a big fan of winter squash, either, but he said this was pretty good. I think kids would really like it. He also said it would be interesting to see what it would taste like with limeade rather than orange juice, so I may try that with the other half. I'm thinking limeade, a little dark rum, fresh cilantro and a dab of habanero paste. I will keep you posted if it's a hit. 


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