How To Cook And Eat Honeynut Squash

Move aside pumpkin: Honeynut squash is becoming another sweet star of the fall season — and for good reason. It features a similar shape and flavor to its squash cousin, butternut; however, it tastes much sweeter. It's also about half the size and features a thin, delicate skin, meaning it's much easier to prepare and cook. Simply cut it in half, remove the seeds, and it's ready — no peeling necessary. Plus, similar to other squash varieties, the honeynut is incredibly versatile and can be baked and stuffed, or boiled and mashed, and it can be served as a main dish or used in a variety of tasty recipes. But, one of the best ways to prepare the delicious fruit is by roasting it, which caramelizes its natural sugars for a richer flavor.

The winter squash is a relatively new variety, and its uncanny resemblance to butternut squash stems from the fact that it's actually a hybrid. Bred from a butternut and buttercup squash, the honeynut was developed by Cornell University professor Michael Mazourek in conjunction with renowned chef Dan Barber, and first became available in produce sections in 2015. The potato-sized produce is only about 6 inches in length, smaller than a traditional butternut variety, which typically grows between 8 and 12 inches. But, although it may be small, it's certainly packed with a nutty, sweet flavor that lends itself well to a host of sweet and savory dishes.