Meet butternut squash's "mini-me": the Honeynut squash. Though tiny in size, this adorable squash is packed with nutrients and flavor.
Everything You Need to Know About Honeynut Squash
Updated on Mar. 20, 2019
When fall comes around, so do the winter squash—and we’re constantly cooking with them. You’re probably very familiar with butternut squash, acorn squash and even delicata squash. But there’s a new squash making its way into grocery stores across the country, and it’s super delicious and super cute. Well, it has to be with a name like Honeynut squash!
What is Honeynut squash?
The Honeynut squash is the result of a collaboration between Michael Mazourek, an associate professor in Plant Breeding and Genetics at Cornell University, and Dan Barber, chef and co-owner of the iconic Blue Hill at Stone Barns in Pocantico Hills, New York—remember him from Volume 1 of Chef’s Table? This collaboration, which started out as a friendly challenge, resulted in a smaller version of the butternut squash with a more tempting flavor.
But what does it taste like?
Since this squash was bred specifically for its flavor, it has to be good, right? We think so! The Honeynut squash is much more flavorful than its larger cousin. It’s often described as sweet and nutty. Besides being packed with more flavor than traditional butternut squash, the tiny Honeynut squash has more nutrients; it’s estimated that a single serving has twice the beta-carotene of an equal amount of butternut squash. The Honeynut is also a good source of vitamin A.
How to pick the perfect Honeynut squash
As they are growing, Honeynut squash are zucchini-green. However, one of the traits that was bred into these squash was the ability to change color when they are ripe. A combination of sunlight, temperature and other factors causes the squash to change from green to orange when they are ready to be picked. When choosing a Honeynut squash to purchase, look for one that has the least amount of green. These squash can be stored for several months, although they should be eaten as soon as possible once they begin to wrinkle, as this means the squash are beginning to dry out.
How to cook with Honeynut squash
The best way to prepare a Honeynut squash is to roast it. Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet and drizzle with a little olive oil. Season with a pinch of salt and pepper and roast in the oven at 400ºF for 20 minutes.
The Honeynut squash’s skin is thin like that of a delicata squash and is completely edible. This veggie can also be used as a substitute for butternut squash in most recipes, such as this one for roasted butternut squash soup. But you needn’t stop with butternut squash recipes; Honeynut squash would also sub well in most recipes that call for winter squash.
Where can you find it?
Honeynut squash are harvested beginning in late September through early October. You can find these diminutive squash at your local farmers market, or at retailers such as Costco, Whole Foods and Trader Joe’s. Meal kit services, such as Blue Apron, are also incorporating these flavorful vegetables into their recipes.
Can’t find Honeynut? Here’s how to pick the perfect butternut squash.
Try Honeynut squash in these recipes.
Acorn Squash SlicesRoasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. —Richard Lamb, Williamsburg, Indiana
Scented Rice in Baked PumpkinThis easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Butternut Squash Panzanella SaladThis colorful salad is easy to make, and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Apricot Crab Stuffed Acorn SquashThis light squash recipe is quick, simple and bursting with rich flavors. It looks so elegant when served on a lovely platter. —Judy Armstrong, Prairieville, Louisiana
Roasted Butternut Squash Salad with Caramelized Pumpkin SeedsWe had leftover roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Now we also add caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California
Acorn Squash with Leftover StuffingOur Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.
Baked Acorn Squash with Blueberry-Walnut FillingI absolutely love squash—and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia
Sausage & Rice Stuffed PumpkinsMy children often request this dish. It also adds a great "wow" factor to a festive buffet table.—Andria Peckham, Lowell, Michigan
Maple-Glazed Acorn SquashWith a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
Garlic-Herb Pattypan SquashThe first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Roasted Butternut LinguineSquash is one of our favorite vegetables, and this is my husband's preferred fall dish. He looks forward to it all year! —Kim Caputo, Cannon Falls, Minnesota
Maple-Roasted Chicken & Acorn SquashWhen I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. —Sara Eilers, Surprise, Arizona
Pork Chops with Apples and StuffingThe heartwarming taste of cinnamon and apples is the perfect accompaniment for these tender pork chops. The dish is always a winner with my family. Because it calls for only four ingredients, it's a main course I can serve with little preparation. —Joan Hamilton, Worcester, Massachusetts
Apricot-Ginger Acorn SquashSweet and savory flavors come together in this dish that will make a squash lover out of anyone. It’s a treat—but has hardly any butter, and low sodium. For less sugar,
we like to use all-fruit apricot preserves. —Trisha Kruse, Eagle, Idaho
Roasted Butternut Squash PanzanellaSquash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Turkey Sausage-Stuffed Acorn SquashFinding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. —Melissa Pelkey Hass, Waleska, Georgia
Baked Butternut SquashKeep reading for how to make the best baked butternut squash. It comes out tender and caramelized to perfection.
Oven-Fried SquashOur oven-fried squash recipe is about as easy as they come. It's a crispy, crunchy way to use a bumper crop of summer squash.
Wild Rice Stuffed SquashI made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California
Roasted Vegetables with SageWhen I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
Roasted Squash and CarrotsSweet and savory, roasted squash and carrots are cooked with crunchy walnuts, brown sugar and warming spices for a side dish that’s sure to elevate any meal.
Yellow Squash and Zucchini CasseroleThis simple yellow squash and zucchini casserole is the perfect side dish to serve all summer long. Like a gratin, the squash bakes with cream, cheese and bread crumbs for a savory richness that pairs well with everything.
Honey-Squash Dinner RollsPuffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Butternut Squash Oven RisottoSquash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. —Katie Ferrier Gage, Houston, TX
Roasted Pumpkin NachosI had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Roasted Butternut Squash TacosSpicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious! —Elisabeth Larsen, Pleasant Grove, Utah
Roasted Acorn Squash & Brussels SproutsI love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
Maple-Glazed SquashSquash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. —Betty Kay Sitzman, Wray, Colorado
Roasted Pumpkin and Brussels SproutsWhile traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Quinoa-Stuffed Squash BoatsMy colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
Garden Vegetable GnocchiWhen we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah
Greek-Style Stuffed Acorn SquashWith a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan
Turkey-Stuffed Acorn SquashWe stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. —Cindy Romberg, Mississauga, Ontario
Garlic Spaghetti Squash with Meat Sauce and TomatoI have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! —Becky Ruff, Mc Gregor, Iowa
Butternut Squash with Maple SyrupI love this roasted butternut squash because it’s marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. —Marie Willette, Bellows Falls, Vermont
Maple Winter Squash CasseroleThis scrumptious casserole combines pumpkin and two other kinds of squash
in a creamy, savory mix. The recipe also would work with other squash combos,
or just one type instead of three. Have fun with it—you really can't go wrong! —Joanne Iovino, Kings Park, New York
Roasted Butternut Squash BreadButternut squash is so versatile, I use it to make a sweet and savory bread that’s fabulous for breakfast, snacking or even dessert. —Sarah Meuser, New Milford, Connecticut
Roasted Herbed Squash with Goat CheeseCooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. —Lindsay Oberhausen, Lexington, Kentucky
