Honeynut Squash Cooking Tips

You’re probably familiar with butternut squash and maybe even delicata squash, but have you ever heard of honeynut squash? You have probably seen it before but odds are you probably mistaken it for a smaller butternut squash. In fact most honeynut squash looks like a mini butternut squash, but there are actually a lot of differences.

 

For starters, honeynut squash has a more concentrated sweetness and denser texture than butternut squash. You also don’t need to peel a honeynut squash before cooking it. The taste and preparation methods aren’t the only differences. Honeynut squash is also darker in appearance when you cook it. the taste is also richer after cooking than other squashes.

 

 

To roast, halve and remove the seeds. Slice into 1/2-inch wedges. Add to a lined baking sheet and drizzle with olive oil, sea salt and pepper. Curio Spice Co.’s Chili Today blend is another great option to sprinkle on roasted squash. Roast at 425°F for about 30 minutes or until tender.

 

You can also roast the honeynut squash whole. After removing the seeds, rub both sides of the halves with olive oil. Sprinkle cut sides with sea salt and pepper. Place cut sides down on a lined baking sheet. Roast at 425°F for about 35-40 minutes, or until knife tender. Scoop out the flesh and enjoy as a side dish instead of butternut squash.

 

At Morrissey Market we get our honeynut squash from Ward’s Berry Farm just down the road in Sharon. The squash from Ward’s Berry Farm is spectacular due to how much care there is for the health of the soil on the farm. An added bonus is the short trip it takes from the farm to your plate! Try a different winter squash with your next order. Add a honeynut squash to your cart and give some of our cooking tips above a try this week. Be sure to store your honeynut squash in a dark, cool place and use it within a week or two of delivery.