Honeynut squashes are the new stars of the squash family, closely related to the butternuts but boasting of an even superior taste. They’re compact, packed with flavor, and absolutely delightful to cook with.
Get ready to discover the delicious world of honeynut squash!
What is Honeynut Squash?
Honeynut squash is a relatively new addition to the world of squash. It might look like a mini butternut squash, but its taste and texture are far more superior.
Honeynuts were engineered to be a more flavorful, smaller version of the butternut squash. A collaborative effort between chef Dan Barber and squash breeder Michael Mazourek led to the creation of this unique squash variety.
Honeynuts are not merely smaller but also sweeter than their butternut counterparts. Their skins don’t require peeling, and when roasted, they develop a delectable caramel, almost malty flavor. Their flesh is smooth, tender, and devoid of the stringiness sometimes found in larger squashes.
The Taste of Honeynut Squash
For squash enthusiasts, honeynut squash is a real treat. Its taste is sweet and nutty, with hints of caramel and malt. They are everything a butternut squash aspires to be, plus they offer twice the beta-carotene content.
Roasting Honeynut Squash: A Simple Guide
Roasting brings out the best in honeynut squash. Here’s a simple guide you can follow:
- Preheat the oven: Set the temperature to 425°F. High heat is ideal for caramelizing the squash and making it soft and tender.
- Prepare the squash: Clean the honeynuts and cut them in half lengthwise. Use a spoon to scoop out the seeds and pulp.
- Roast: Drizzle some oil on the cut sides, sprinkle with salt and pepper, and roast them skin side up on a foil-lined baking sheet for 20-30 minutes, or until they’re fork-tender.
Where to Find Honeynut Squash
Honeynut squash season falls between late September to early October. They can be found at local farmers’ markets, Whole Foods, Trader Joe’s, and sometimes even at regular grocery stores. They’re quite seasonal, so if you spot them, don’t hesitate to grab a few!
Tips for Picking the Best Squash
A ripe honeynut squash is orange with no green patches. Look for a firm squash with no soft spots and the stem attached. They can be stored for a couple of months in a cool, dark place.
Cooking Honeynut Squash
The best way to enjoy honeynut squash is by roasting it. However, they can also be cooked on the stovetop. Their tender texture makes them a great addition to dishes like creamy, garlic-infused pasta.
Skin: Edible or Not?
Yes, the skin of the honeynut squash is completely edible, much like a delicata squash. This is a big win for those who dread the peeling process!
Honeynut Squash vs Butternut Squash
Honeynut squash beats butternut in terms of ease of preparation. If the peeling, cutting, and seeding process of butternuts frustrates you, honeynuts are your answer! Their tender texture and thin skin make them a dream to slice.
Alternatives to Honeynut Squash
If honeynut squash is not available, you can substitute it with butternut squash. However, keep in mind that butternuts are not as sweet and could be slightly stringy. Other winter squash varieties can also serve as suitable substitutes.
Recipe: Honeynut Squash with Honeyed Walnuts
A super sweet, personal-sized honeynut squash, paired with honeyed walnuts, makes a delightful meal.
Ingredients
- 1 honeynut squash
- 1 thinly sliced shallot
- 2 tsp vinegar
- 1 tsp sugar
- 1/2 tbsp butter
- 1 tbsp honey
- 1/4 cup walnut halves
- 1/4 cup greek yogurt
- 2 tbsp shredded cucumber
- 1 pinch ground cumin
Instructions
- Preheat the oven to 425°F. Halve the honeynut squash, scoop out the seeds, drizzle with oil, and season with salt and pepper. Roast in the oven, skin side up on a foil-lined baking sheet, for 25-30 minutes, or until browned and tender.
- While the squash roasts, prepare the side dishes.
- For pickled shallots: Combine thinly sliced shallots with vinegar, sugar, and water in a small bowl. Stir and let sit while preparing the honeyed walnuts.
- For honey roasted walnuts: Melt butter with honey over medium heat in a small non-stick pan. Add the walnuts and toss them in the honey-butter mixture until it bubbles and caramelizes. Let the nuts cool.
- In a small bowl, mix together the yogurt, cucumber, and a pinch of cumin. Season with salt and pepper to taste. Place the mixture on a plate, add the roasted squash on top, and garnish with the shallots and honeyed walnuts. Enjoy!
Nutritional Information
Per serving, this recipe offers 502 calories, 25.5g of fat, 18mg of cholesterol, 74mg of sodium, 1213mg of potassium, 62.6g of carbohydrates, 12.1g of fiber, 29.9g of sugar, and 16g of protein.