Honeynut squash is all the rage this holiday season and for good reason – they taste great, are easy to cook, and they are absolutely adorable to look at!
First things first, do you know what a Honeynut squash is when you see it at the grocery store? Yes, this type of winter squash looks a lot like a Butternut squash, but it is actually very different.
Honeynut squash is a relatively new hybrid version of butternut squash. It has the same shape as butternut squash, but it’s much smaller, about the size of a medium potato.
How to store Honeynut squash.
This type of squash has a thinner skin than butternut, meaning they don’t last as long. Keep them in a dark place at room temperature and cook the squash within one or two weeks of buying it.
Roasted Honeynut Squash with Rosemary Walnut Crumble
- 3 California Honeynut squash washed, halved, seeds and membranes removed.
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- coarse kosher salt and black pepper to taste
- 3/4 cup California walnuts
- 1/2 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon butter melted
- 1/2 tablespoon brown sugar
- 1/2 teaspoon coarse kosher salt
- black pepper to taste
- Preheat the oven to 375° F and line a baking sheet with parchment. Set aside.
- Chop the walnuts until they are all roughly the same-sized pieces. Nothing larger than the size of a green pea.
- Arrange the chopped walnuts on the prepared pan and toast in the oven for 8-10 minutes or until fragrant and golden brown.
- Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.
- Position the rack in the lowest position in the oven and increase the temperature of the oven to 425°F.
- Place the prepared squash halves on a parchment-lined baking sheet, cut side up. Drizzle the squash with olive oil then season with cinnamon, salt, and pepper.
- Roast the squash for about 30 minutes, rotating the sheet and flipping the squash halfway through until tender and the flesh is easily pierced with a fork. At this point, the squash can be sliced if desired, served as roasted squash halves topped with the prepared crumble, or the flesh can be scooped out and pureed.
- Sprinkle the Rosemary Walnut Crumble over the tops of the roasted squash and serve.
BUTTERNUT SQUASH | how to peel & cut + roasted butternut squash (2 ways!)
FAQ
What’s the difference between a butternut and honeynut squash?
What is a mini butternut squash variety?
Can you eat tiny butternut squash?
Can I eat the skin of a honeynut squash?
Is butternut squash a winter squash?
Today we are putting a magnifying glass on one of our favorite winter squashes: butternut squash! Butternut squash is a vine ripened fruit (yep!) and is one of the most popular varieties of winter squash. It has pale orange/tan skin with bright orange flesh and a bowling pin shape.
Are squash and pumpkin the same?
Pumpkin and squash both belong to the same plant family, Cucurbitaceae. The main difference between pumpkin and squash is that the pumpkin stem is hard and jagged, while the squash stem is light and hollow. In other words, a pumpkin is a type of squash but not all squash are pumpkins.
Is butternut squash a fruit or a vegetable?
Butternut squash is a vine ripened fruit (yep!) and is one of the most popular varieties of winter squash. It has pale orange/tan skin with bright orange flesh and a bowling pin shape. A small handful of seeds can be found in the center of the bulbous part of the squash. Although it’s a fruit, it is usually treated as a vegetable!
What does butternut squash taste like?
Butternut squash ( Cucurbita moschata ), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end.