👨‍🍳 Cooking in the Time of COVID 👨‍🍳

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Developed by Cornell University, honeynut squash is a new hybrid that’s a cross between butternut and buttercup squash, single serving size (this one was about 4½ inches long), and with an unbelievable flavor. My understanding is that it undergoes a period of temperature-controlled curing which condenses its sugars and intensifies its sweet, nutty, caramel taste.

I didn’t subject it to any special preparation other than what I did for the brulee squash and a few others that I wanted to sample unadorned. Its dark, sweet flesh aspires to be dessert; if winter squash and candy had a baby, it would be this. ‘Nuff said.

Look for them at your local farmers’ market or specialty produce store, and let me know what you think.

Next up, delicata squash.
 
(For those who are just joining us, the saga begins here.)
 
 
Stay safe, be well, and eat whatever it takes. ❤️