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<\/a>\nDeveloped by Cornell University, honeynut squash is a new hybrid that\u2019s a cross between butternut and buttercup squash, single serving size (this one was about 4\u00bd 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.<\/p>\n
Look for them at your local farmers\u2019 market or specialty produce store, and let me know what you think.<\/p>\n Next up, delicata squash.<\/a> Winter Squash: Quashing Questions – Honeynut Squash. DO judge a squash by its name. Read on…. Continue reading <\/a>
\nI didn\u2019t 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.<\/p>\n
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\n(For those who are just joining us, the saga begins here.<\/a>)<\/em>
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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