Honeynut Squash

Meet the honeynut squash – the newer, cuter, more nutrient and vitamin packed cousin of the butternut squash. This squash was a creation of Chef Dan Barber of Blue Hill at Stone Barns and Michael Mazourek, a plant breeder at Cornell University. This honey-colored squash is easier to manage than the larger butternut, has more vitamins, minerals, and fiber, and has a sweeter flavor. The honeynut squash is an excellent source of beta-carotene, as well as other incredible antioxidants, that help fight free radicals in the body and help reduce the risk of developing tumors, specifically lung cancer. Beta-carotene aids in strengthening eyesight and reducing the risk of macular degeneration as well. It also contains a high concentration of Vitamin A and Vitamin C, helping to fight off infections as well as stimulating the body to produce more white blood cells, which in turn strengthens the immune system. The honeynut squash is also super high in fiber, which helps to make you feel full longer. It’s packed with potassium, Vitamin C, and fiber, which helps to reduce the risk of strokes and heart attacks. This squash also has high amounts of manganese, which our bones need to help enhance calcium absorption and to strengthen bone density. That’s quite a powerful little squash! 

Originally, I created this recipe using butternut squash, but it is even more perfect for the honeynut. I love to serve it during the holidays. It has a beautiful presentation, giving each person their own half a squash. Enjoy! 

Honeynut Squash with Red Currants and Hazelnuts

Yield: 8 Servings

4 honeynut squash 
1/4 cup water 
2 tablespoons avocado oil 
1 teaspoon sea salt 
1/2 teaspoon freshly ground black pepper 
1 shallot, minced 
2 garlic cloves, minced 
3 tablespoons maple syrup 
2 tablespoons Dijon mustard 
2 tablespoons apple cider vinegar 
1/2 cup currants or dried cranberries 
1/3 cup hazelnuts, peeled and roughly chopped 
1/3 cup fresh chives, thinly sliced 

Directions: 

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment; set aside. 

2. Using a vegetable peeler, peel the skin from the honeynut squashes, leaving the stem intact. Cut the squashes in half lengthwise and scoop out the seeds. 

3. Place the squash, cut side down, on the prepared baking sheet and add the water. Transfer to the oven and roast for 20 minutes.

4. Remove the squash from the oven and allow to cool for 10 minutes or until it is cool enough to touch.

5. Place the honeynut cut side down on a cutting board, using a sharp knife, cut thin slits (about 1/8”). Do not cut all the way through. (The best way I have found to do this is to grab a pair of chopsticks, brace the butternut squash on each side with a chopstick. Then slice down. The chopstick helps to hold the squash in place as well as helping to not cut all the way through!) Repeat with other halves. Return to the baking sheet.

6. In a small bowl, whisk together the avocado oil, salt, pepper, shallot, garlic, maple syrup, Dijon, and vinegar. Brush the sauce over the top of the butternut, making sure some of it gets down into the cuts you made. Use about half of the sauce to brush.

7. Transfer the squash back to the oven and roast another 30 to 35 minutes or until golden and tender.

8. While the squash is roasting, add the remaining sauce to a small saucepan over medium heat until it comes to a simmer. Reduce the heat to low and simmer for 2 to 3 minutes or until slightly thickened.

9. When the squash is done, remove it from the oven and transfer it to a large platter. Pour the remaining sauce over the top, sprinkle with currant or dried cranberries, hazelnuts, and chives.  

(photo by MJ via Wikimedia Commons)