This week we have a fun novel offering, Honeynut squash!

Below is a photo of some Honeynuts with their bigger cousins, a couple of Butternut squash.

Honeynuts are not small butternuts they are hybrids developed from butternut and buttercup squash. They are about the size of a medium/large sweet potato (about one pound) and much sweeter and more creamy and dense than a butternut. You don’t need to peel Honeynuts the skins are edible. If you don’t like to eat squash skin, still leave the skin on, it serves as a handy ‘bowl’ so you can easily scoop the tasty flesh out.

When roasted, Honeynuts have a caramel malty rich flavor. The flesh is smooth and tender without any of the stringiness you get from larger squashes. They’re the perfect personal or two person-size squash and are absolutely delicious.

Roast these much like any winter squash; Preheat your oven to 425F, Wash the Honeynut and cut them in half and remove the seeds, rub them all over with olive oil, salt and pepper.

I roasted some of these cut side up and some cut side down to see if I liked one way more then the other. Up and down were both great. I have no preference other than if you want to put something in the cavity like syrup (the cut side up ones I put a little maple syrup in the cavity) or nuts or cheese-roast them up.

Cook these  for 30-40 minutes, start checking to see if they are done at 30 minutes by sticking a sharp knife into one. If they aren’t tender, check again ever 10 minutes until they are done.

Have fun with these little treats. They are one of my favorite crops we have had this year.

Mo