👨🍳 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.