Honeynut Squash

honeynut squash

Veggie Type: Gourd

Season: Harvested in the fall, lasts well through the winter

Peak months: August-November

Uses: Honeynut squash is very much like butternut squash but is smaller and slightly sweeter and carmelizes really nicely when roasted. There’s no need to peel it. Halve the squash, scoop out the seeds, coat with oil or butter, and roast flesh side down at 425 ° for about 20-30 minutes.  Season with flaky salt and fresh ground pepper and possibly a little brown sugar or maple syrup.  Honeynut squash can be substituted for any butternut squash recipe. 

Storage: Fresh, uncut winter squash can be stored in a cool, dark place such as a basement or pantry closet. Under the right conditions, it can last 2-3 months. 

Honeynut Squash Inspiration

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