All Hail The Honeynut Squash!
We just finished gathering all the winter squash from the field for storage over winter. Fortunately for all of us, the yields on the Honeynut squash were much higher than expected.
The beauty of the Honeynut squash is that it requires little more than a pat of butter and a pinch of salt to lock in that sweet, sweet flavor.
It’s small enough to cook through quickly when you’re short on time.
Dare we forget its versatility? You could spruce it up with a mound of caramelized onions or a spoonful of brown sugar. Hello, dinner AND dessert!
Honeynut Squash is a hill we are willing to die on. It’s a staple in our fall and winter rotations and a sure-fire way to please everyone at the dinner table.
Savory stuffed Honeynut Squash
Ingredients
2-4 Honeynut squash, halved lengthwise, seeds removed.
Allium, chopped (onion, shallot, etc.)
Herbs to taste, chopped (think rosemary, thyme, sage)
Shiitake mushrooms
Butter & salt to taste
Grated cheese, optional
Preparation
Drizzle Honeynut with olive oil and place flesh-side down in the oven at 350 degrees. ~30 minutes will do — poke with a fork to ensure cooked through.
While the squash cooks, sauté alliums, herbs, and mushrooms in a pan over medium heat with butter or olive oil.
Remove squash from oven, and flip to stuff with mushroom mixture.
Optional: Sprinkle grated cheese on top and throw back in oven until cheese melts or gets a little crispy.
Eat like a baked potato — Enjoy!