Honeynut Winter Squash
Seriously, if you garden make sure to grow this little delicious winter squash. I discovered it last year and fell in love with its taste and smaller size. It does send out a trailing vine for days so I set lattice fencing alongside so it would grow up and save space.
I really haven’t seen this variety around before so it may be new … not sure. Regardless, you can treat it as you would a butternut or acorn squash when cooking. The old standby for us is to cut the squash in half, clean the seeds out and immerse upside down in about an inch of water in a cooking pan. Steam in the oven for 20-30 minutes (when you can pierce the skin easily with a fork).
You can scoop it right out, add butter if you wish or use the squash meat as a base in recipes. It’s so good…….I just love it!!
We did experiment and try a Roasted version which was absolutely spectacular as well. Peel the skin after you cut in half and remove the insides. Then cut the meat of the squash into pieces and marinate for several hours in a balsamic vinaigrette. Add diced garlic and fresh basil. Roast on an oiled baking sheet at 400 degrees for 20 minutes.