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Saturday, December 16, 2023

Best Honeynut Squash

What is honeynut squash?

Do any of you know what honeynut squash is? Although I've seen them online and on menus, I didn't actually 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 primarily available at farmers' markets and specialty shops.

In essence, honeynuts are little butternut squashes that were developed to be a more flavorful, more compact variety. 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 larger squashes, the flesh is smooth and soft. They are quite tasty and the ideal personal-size squash.

Best Honeynut Squash


Preheat the 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.

Prepare your side dishes if you want to while the squash is roasting.

Shallots can be pickled quickly by combining 2 tablespoons of 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 pan over medium heat. When the butter and honey begin to bubble and caramelize, add the walnuts and stir. After taking the nuts out of the pan, allow them to cool fully.

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!


  • 1 honey nut squash
  • 1 shallot, thinly sliced
  • 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 cucumber shredded
  • 1 pinch ground cumin

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