help recipes for banana squash wanted

[tabitha]

Does anyone have any recipes for banana squash. My mum has grown one and cannot find a recipe . It needs to be vegetarian or easyly altered to suit a vegetarian.

I have tried the net but no joy. I can only find spaghetti squash and they are all savoury.

Tabitha

[Ann]

Until I read this thread, I'd never even heard of banana squash!

Go to www.google.co.uk and type in "banana squash recipe", without the inverted commas. A number of websites appear with what look like some interesting recipes.

[Maria]

I'd not heard of it either, but it sounds delicious! If you do find a recipe, please do share it with us.
Maria

[tabitha]

I found these two recipes for banana squash:

Squash Pie I Recipe

1 1/4 cups steamed and strained squash
1/4 teaspoon cinnamon, ginger, nutmeg, or
1/4 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon salt
1 egg
7/8 cup milk

Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk.

Squash Pie II Recipe

1 cup squash, steamed and strained
4 tablespoons brandy
1 cup heavy Cream
Cinnamon, Nutmeg}1 teaspoon each
1 cup sugar
Ginger, Salt}3/4 teaspoon each
3 eggs, slightly beaten
1/4 teaspoon mace

Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm.

You can also make pumpkin pie using squash instead of the pumpkin.

"Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin." Original recipe yield: 1 - 9 inch pie.

INGREDIENTS:
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

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DIRECTIONS:
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Tabitha

[tabitha]

You will need this to make the squash recipe:

We have not seen plates of a depth suitable for custard and other similar pies in small size, thus give the proportions for a pie of ordinary size. Take rather more than half of the crust required for one pie; roll it into a round sheet that will come three-fourths of an inch beyond the edge of the plate; lay it upon the plate evenly, then fold the edge over to meet the plate all around the plate. Flute this double fold of paste with the thumb and finger and press each "fluting" down upon the edge of the plate. In putting the crust upon the plate lift it here and there, where needed, to let out the air below. This should be done with all pies, but is particularly necessary with custard pies. Also, with the thumb and fore-finger held together, press the paste upon the bottom of the plate throughout the whole extent and, also, around the edge of the plate close to the bottom, that no large bubble of air may be left to expand and displace the custard while it is baking. Turn the filling into the prepared crust and let bake in a moderate oven nearly an hour. An electric oven is by far the best oven in which to bake a custard or squash pie. For the filling beat four eggs; add half a teaspoonful of salt and three-fourths a cup of sugar and beat again, then gradually beat in three cups of milk. When the pie feels firm to the touch at the center, remove from the oven and grate over it a little nutmeg. Chill before serving.

Tabitha