Quantity/Pack: 3.5 PoundsSeasonality: Feb-June (MX), Sept-Jan (USA/CA)Origin: USA/CA, MXJames Beard award-winning chef Dan Barber and Cornell University developed the mini Honeynut squash for intense sweetness and firm, velvety texture. Chefs across the country go crazy for this new variety—and now, you can try it, too!Honeynuts resemble butternut squash but are about the size of an elongated softball with thin skin that becomes tender enough to eat once cooked. It’s a delicious and time-saving option for those who enjoy the flavor of butternut squash but not the obstacle of peeling it. Oven-roast Honeynut whole, or halve, de-seed and slice into half moons. Honeynut pairs well with apples, pears, strawberries, fresh herbs, funky cheese and most proteins. It’s versatile enough for breakfast veggie hash, grain bowls, and pasta and it tastes fantastic when puréed into soup. Store Honeynut in a cool, dark place away from potatoes and onions. If you don’t plan to use Honeynut right away, consider peeling, cubing and freezing squash for up to 6 months.
