Citrus Glazed Banana Squash

Citrus Glazed Banana Squash


"If you are not familiar with banana squash, this is a great 'first-timer' recipe to try. Cubed squash is simmered, then glazed in a simple citrus sauce. It is basically foolproof and everyone will love it! Even my kids ate it up. This serves well with chicken, pork and fish."

Ingredients 12 m {{adjustedServings}} servings 134 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large skillet over medium heat. Add squash cubes and water. Cover, and cook for about 5 minutes, or until squash is tender. Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
  2. Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. Cook and stir uncovered until squash is evenly glazed.
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Reviews 15

  1. 17 Ratings


yummie yummie for the tummie I don't know of anybody that would not like this - I was given a hugh banana squash, had never cooked one, and found this recipe, instant success.


I was expecting an exceptional dish after reading the reviews so maybe that's why I was disappointed with the end result. The squash took about twenty minutes to become tender (so it made dinner late) and the mix of citrus and sweet (which I typically love) just didn't complement the squash. The spiciness of the cloves was the only thing that made this dish palatable and I ended up stirring the leftovers (which we had lots of) in with the leftover barley primavera (excellent side also from this site) to make it better. This could be pretty good with some modifications I think...dice the squash instead of cubing so it cooks more quickly, maybe use diced dried apricots with a tablespoon of brown sugar instead of the preserves so it's not soooooo sweet, and add a little bit of heat with some cayenne pepper. Anyway, if I make it again I'll let y'all know how the changes turn out.


This recipe was very easy and tasty. I admit I was expecting/fearing it would be very sweet, but it was perfect - a nice blend of sweet and savory. I didn't have cloves, but it came out fine.