Honeynut Squash
Honeynut Squash: Move over butternut, it’s time to meet your new favorite squash!
Although honeynuts and butternuts are related, honeynuts are far superior.
Do you enjoy butternut squash but occasionally feel that it’s a little too large? If so, honeynut squash, which is incredibly delicious and little, is come to save the day! If you’ve ever seen what seems to be a little butternut squash, you’ve probably seen a honeynut in the wild!
Honeynut squash: what is it?
Do any of you know what honeynut squash is? Although I’ve seen them online and on menus, I didn’t really see one until I went to a farmer’s market. It felt so unique; evidently I’m that kind of nerd. Similar to unicorn squash, honeynuts are quite uncommon; although they are soon to be found in every supermarket, for the time being they are mostly available at farmers’ markets and specialty shops.
In essence, honeynuts are little butternut squashes that were developed to be a more flavorful, more compact kind. When chef Dan Barber and squash breeder Michael Mazourek met, the chef questioned Mazourek about his inability to produce a smaller, more flavorful squash. A few years later, honeynuts appeared.
In addition to being smaller than butternuts, honeynuts have a higher sugar content. The skins have a caramel-like, almost malty flavor when roasted, and you don’t even need to peel them. Without any of the stringiness you get from bigger squashes, the flesh is smooth and soft. They are quite tasty and the ideal personal-size squash.
I must have said “wow, they’re SO CUTE!” sixteen thousand times when I first saw honeynuts. I then proceeded to pick through the box of honeynuts until I found my everlasting honeynut and gently carried him home. I split him in two, removed his insides, and roasted him till he was deeply golden honey colored. I then served him with honeyed walnuts, yogurt, and pickled shallots. Very nice. I was genuinely grateful.
How to roast a squash with honey
1.Preheat the oven. Preheat oven to 425°F. We want to cook the squash at a high temperature to allow it to caramelize and soften.
2.Cut the honeynet squash in half. After washing and drying, cut the honeynuts in half lengthwise, from stem to base, using a big, sharp knife. Spoon out the pulpy insides and seeds with a spoon.
3.Grill. Lightly oil the sliced sides and liberally sprinkle with salt and pepper. Roast, skin side up, for 20 to 30 minutes (depending on size), or until fork tender, on a baking sheet covered with foil.
What flavor does honeynut squash have?
Honeynut squash is the tastiest squash you’ll ever taste, if you love squash. It tastes good, nutty, sweet, and has a faint caramel and malt flavor. They are the embodiment of butternut squash’s dreams. Moreover, they contain twice as much beta-carotene as butternut squash!
Where can I purchase honeynut squash?
Honeynut squash season is late September to early October. Honeynut squash may be found in Whole Foods, Trader Joe’s, local farmers’ markets, and occasionally even your neighborhood grocery shop. Pick some up when you see them because they’re highly seasonal! You’ll probably notice them appearing more frequently as they get more and more well-known.
How to choose a quality squash
When honeynut squash are mature, they become orange, so seek for one that has no green on it. A firm squash with no mushy patches and the stem still attached is what you want. They may be stored for several months in a cold, dark place, but as soon as they begin to wrinkle, which indicates that they are drying out, you should consume them.
The ideal method of preparation
Roasting a honeynut is the finest way to consume it! Its strong sweet tastes come out when it is roasted. You can also cook them over the stove, like I did in this Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta, because they are so soft.
Is the skin edible?
Yes, exactly like with delicata squash, the skin is entirely edible. The best thing is that peeling squash is no longer necessary!
Butternut versus honeynut squash
The wonderful thing about honeynut is that preparation is far simpler than it is with butternut. Honeynuts are here to rescue the day if you detest chopping, peeling, and seeding butternuts! They slice like a dream since they are so much more sensitive and have a finer texture. Their thin skins, resembling the skin of delicata squash, are also edible. Win, win, and win!
How about anything other than honeynut squash?
If honeynut squash isn’t available, butternut squash is the closest relative; nevertheless, butternut squash is somewhat stringier and less sweet than honeynut squash. Use any other winter squash as well.
Try this pan-roasted honeynut squash with spaghetti if you’re a honeynut squash lover! Creamy, warm, garlicky pasta paired with honeynuts and Swiss chard is like fall in a dish.
Do any of you have honeynuts? Would you like to? Share all your dreams with me, honeynuts!
Ingredients:
1 squash honeynut
One finely sliced shallot
Two teaspoons of vinegar
One teaspoon of sugar
One-half tablespoon butter
One tablespoon of honey
one-fourth cup halves of walnuts
one-fourth cup Greek yogurt
2 tbsp shredded cucumber
One pinch of ground cumin
Equipment: if you don’t have one click to see example.
Knife – For cutting the squash.
Cutting board – A stable surface for chopping.
Baking sheet – For roasting the squash.
Parchment paper (optional) – To line the baking sheet for easier cleanup.
Spoon – For scooping out the seeds if needed.
Mixing bowl – For mixing any seasonings or ingredients.
Oven – For roasting the squash.
Guidelines:
Preheat oven to 425°F. Cut the honeynut squash in half carefully, then remove the seeds. Lightly drizzle with olive oil and liberally season with salt and pepper. Place the roast, skin side up, on a baking sheet covered with foil and bake for 25 to 30 minutes, or until it becomes browned and soft.
2. Prepare your side dishes if you want to while the squash is roasting.
Shallots may be pickled quickly by combining 2 tablespoons water, vinegar, sugar, and thinly sliced shallots in a small basin. While you prepare the honeyed walnuts, stir and set aside.
To honey roast walnuts, combine butter and honey in a small nonstick skillet over medium heat. When the butter and honey begin to boil and caramelize, add the walnuts and stir. After taking the nuts out of the pan, allow them to cool fully.
3. Combine the yogurt, cucumber, and a small teaspoon of cumin in a small bowl. Use salt and pepper to taste and season. Transfer onto a platter and top with the squash. Add the honeyed walnuts and shallots as garnish. Have fun!
Estimated Nutrition
Nutrition Facts
Honeynut Squash with Honeyed Walnuts
Amount Per Serving
Calories 502Calories from Fat 230
% Daily Value*
Fat 25.5g39%
Saturated Fat 5.5g34%
Cholesterol 18mg6%
Sodium 74mg3%
Potassium 1213mg35%
Carbohydrates 62.6g21%
Fiber 12.1g50%
Sugar 29.9g33%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.
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