Why This Tiny Squash Could Move Butternut Aside as Fall’s Flavorful It Girl

A small squash with character

Chef Dan Barber helped shape its development by advocating for a more flavorful butternut. When ripe, honeynut’s skin becomes deep orange-brown, and its flesh is bright pumpkin orange.

Sweet, rich and versatile

The squash has a sweet, nutty taste and smooth texture, with a caramel-like richness after roasting. A little oil and salt can be enough to bring out its flavor.

Lemon juice or vinegar can add brightness, while feta and other salty cheeses offer contrast. Honeynut can be mashed or added to soup and grain bowls, and its skin is edible.

Roast it and check early

To roast honeynut, halve it lengthwise and remove the seeds. Brush the cut sides with oil, then roast until the flesh is tender and browned. It can generally replace butternut in equal amounts. Use the weight or volume specified in a recipe rather than counting squash, since honeynuts are smaller; begin checking for tenderness early because they may cook faster.

Nutrition and a recipe fragment

Like other winter squash, honeynut contains beta-carotene, which the body can convert to vitamin A. It also contributes fiber and other nutrients, with amounts varying by serving size and preparation.

Recipe instructions include blending buttermilk, garlic, feta and lemon juice into a dressing, then filling squash cavities with quinoa tossed with lemon juice, oil, herbs and lemon zest. The listed nutrition per serving is about 524 calories, 23 grams of fat, 15 grams of protein, 666 milligrams of sodium, 74 grams of carbohydrate and 12 grams of fiber.