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Nov 1, 2010 on Food Network
“Used banana squash; removed the skin, cubed & used olive oil -- roasted at 400 for about 35 minutes or so. Also, added chicken sausage with roasted red pepper & spinach. Pureed the squash and sausage, but left some chunks. Only used about 1/3 cup of milk. I would make this again and perhaps freeze the leftovers.
Banana squash is...”