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Banana Squash are cylindrical in shape and measure 20-36 inches in length and about 6 inches in diameter. The skin is creamy or pinkish in color and the fine-textured flesh is orange. Unlike summer squash (which are picked when immature and skins are tender), Banana Squash have hard, thick skins and only the flesh is eaten.
To eat, remove the seeds and cook the squash in its skin. It is excellent in soups, stews, couscous, curries, and in desserts. Banana Squash tastes wonderful combined with butter and fresh herbs, and is good source of vitamins A and C, potassium and iron. Banana Squash may be cooked whole, split lengthwise (removing seeds), or cut into small cubes. Pierce whole squash in several places, and bake halved squash hollow side down turning over halfway through baking time, Microwave: cut side up 7-10 minutes or until tender.
Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Banana Squash in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to five days.
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