Yesterday, as I entered Wegman’s produce section, something tiny and super adorable caught my eye. I immediately made my way over to the squash section and picked up what seemed to be a mini butternut squash. The sign said “honeynut squash” and they were so little, like 4 inches tall and unlike a big pile of butternut squash, most of the honeynut squash are a very similar size and shape, so it makes picking pairs out quite easy.
The honeynut squash is a new hybrid squash developed at Cornell University. It is small, richly flavored and packed full of nutrients. This little squash actually contains twice the amount of beta-carotene than butternut squash does. Now I don’t want anyone to get the idea that I do not like butternut squash, because I actually love butternut squash too, I just think these honeynut squash are adorable, delicious and tiny (I love tiny things) and I think you will love them too.
Let’s get them started…
The first step is definitely the toughest and this is actually finding them. Like I said earlier, I found mine at Wegmans, but I have heard that Whole Foods also sells them. If you have a farmers market near by, I would not be surprised if you found some of these adorable little squashes there. Do some research, make some calls and find yourself a few honeynut squash…
Once you find your honeynut’s, cut them in half longwise (photo above) and scoop out the seeds. In addition to the squash, you will need 3 tablespoons of melted butter and 1/2 teaspoon of salt, 1/2 teaspoon of chili powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of cinnamon and 1/4 teaspoon of black pepper. This amount of butter and seasoning is perfect for 2 honeynut squash, so if you need to make a bigger batch of roasted honeynut squash, just double or triple the recipe. Simple.
Brush the top surface generously with melted butter. If you have any butter remaining, divide it between the emptied seed cavities. The squash will continue to soak it up as it roasts. Now sprinkle that spice mixture over everything!
Now bake your honeynut squash in a 425 degree oven for about 25 minutes. They are done when the skin is easily pierced with a knife. They become very soft and a bit fragile once they are baked through, so pierce them in a thicker area, so they don’t fall apart on the baking sheet.
I checked mine at the 20 minute mark and although they needed a bit more time in the oven, I re-brushed them with some of the butter left in their little seed cavity at this point. This is totally optional.
Once they are done roasting, carefully transfer them onto a plate and enjoy!
They taste like the best butternut squash you’ve ever had. They have a soft, slightly stringy squash texture and have a natural sweetness that is so delicious. The flavor is definitely similar to the classic butternut squash, but just more… it is richer, sweeter and bit nuttier.
I love stuffing squash and as you can see above, I chose a super grainy wild rice from Reese that complimented the soft, sweet flesh of the honeynut squash fabulously, but apple sauce, stuffing, quinoa and wilted spinach would work great as well.
However you decide to enjoy this adorable little squash, you will love them! Yet another great thing about fall time…
Roasted Honeynut Squash
Ingredients
- 3 honeynut squash
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees
- Line a baking sheet with parchment paper
- Wash and dry the exterior of the squash
- Cut the honeynut squash in half longwise
- Remove the seeds
- Place the 4 halves onto the parchment lined baking sheet, cut side up
- Brush the top surface with melted butter and divide any remaining butter between the 4 open cavities
- Sprinkle the top surface with a combination of salt, pepper, chili powder, onion powder, garlic powder and cinnamon
- Bake the squash in a 425 degree oven for about 25 minutes or until the skin is easily pierced with a knife
- Use a spatula to transfer the roasted honeynut squash onto plates, as they become soft and a bit fragile in the oven
