our everyday life

How to Cook Banana Squash in the Oven

by M.H. Dyer, studioD

A whopper of a winter squash that reaches lengths of 2 to 3 feet and tips the scale with weights of up to 100 pounds and sometimes more, supermarkets often cut banana squash into manageable pieces, because a whole squash is too large for most families. In spite of the tremendous size, banana squash is a tasty vegetable with golden-orange flesh and a hard rind that ranges in color from pale tan to reddish-orange. Roasting enhances the sweetness and preserves the nutrition in this flavorful squash.

Cut the stem from the banana squash, then scrape out the seeds with a large spoon.

Cut the squash in half lengthwise. Once the squash is halved, cut it into quarters, eighths or smaller pieces.

Line a baking pan with aluminum foil to prevent sticking, then put a small amount of of water in the pan.

Place the squash pieces cut side down in the baking pan, then cover the pan with foil.

Place the pan in an oven preheated to 400 degrees Fahrenheit. If you like, use tongs to turn the pieces cut side up about halfway through the cooking time, then add butter and salt or spices such as fennel, coriander or nutmeg to the cut sides.

Cook the squash until it's tender when you poke with with a fork or toothpick. Cooking time varies depending on the size of the pieces. Small chunks may cook to tenderness in 15 minutes, but large pieces make require 45 minutes to one hour.

Items you will need
  •  Knife
  •  Large spoon
  •  Baking pan
  •  Aluminum foil
  •  Tongs
  •  Butter (optional)
  •  Salt or spices (optional)
  •  Fork or toothpick


  • Whole banana squash keeps for several months when stored in a dark room in temperatures between 50 and 55 F.
  • Puree roasted banana squash in a blender or food processor, then freeze the pureed squash for use as a side dish or in recipes. Pack the squash securely in an airtight container or resealable bag and it retains quality for up to one year.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.