Instructions

1. Preheat your oven to 375 degrees Fahrenheit.

2. Rinse the banana squash segment off under cold running water. Blot it dry with clean paper towels. If you're using a precut segment, the surface of the fruit may have become a bit mushy; if so, scrape it lightly with a knife blade to remove the very top layer.

3. Score the flesh of the cut segment of banana squash. Cut 1/2-inch-deep slits into the surface of the flesh, with about 1/2 inch between slits. Then, make perpendicular cuts of the same depth and distance to make a checkerboard pattern in the surface of the flesh.

4. Pour melted, unsalted butter over the exposed flesh of the banana squash segment. Season and flavor the banana squash according to a chosen recipe or to taste. Some cinnamon, brown sugar and nutmeg works well for a sweet preparation. A little salt and freshly cracked black pepper help bring out the flavor. Try adding some thyme, rosemary or minced ginger. Cumin is a good pick for a spicier dish.

5. Place the banana squash segment on a baking tray, flesh-side up. Bake it in the center of the oven at 375 degrees F. Cooking time varies depending on size, thickness and the accuracy and consistency of your oven temperature. Expect it to take a little more than an hour. It's done when the flesh is tender and separates from the rind easily.

6. Remove the banana squash from the oven promptly when it's finished to prevent overcooking. Let it stand for five to 10 minutes before cutting and serving.