According to Wikipedia, Honeynut Squash is “... a winter squash ... bred from butternut and buttercup squash. It has a similar shape and flavor to butternut squash but averages about half the size and is significantly sweeter. It has dark tan to orange skin and orange fleshy pulp.” Like Delicata Squash, the skin of the Honeynut Squash is edible, its texture similar to Butternut Squash and its flavor richer and sweeter than Butternut Squash.
Curious to see if this was all true, I got two medium-sized Honeynut Squashes and then searched on-line for a quick, little to no effort recipe. This recipe is an amalgam of what I found. Feel free to season these any way you wish as Honeynut Squash can be used the same way as Butternut Squash.
Roasted Honeynut Squash Halves (serves 4)
2 medium-sized honeynut squashes
Canola (or other) non-stick cooking spray
1) Place oven rack on middle run setting. Preheat oven to 400 degrees farenheit.
2) Line bottom of 13 inch by 9 inch baking dish or small cookie sheet with aluminum foil and spray bottom with canola (or other) non-stick cooking spray (this will make clean-up easier).
3) Wash and pat dry squashes. Remove/cut off stems.
4) Slice squashes in half lengthwise.
5) Scoop out string and seeds from halves.
6) Place squash halves cut side down in baking dish/on cookie sheet.
7) Bake 30 - 45 minutes until skin shows some browning and is easily pierced with a fork.
8) Remove from oven. Serve warm, storing any leftovers in air tight container in refrigerator.
Honeynut Squash, roasted
and ready to be served
