A dear friend of mine had asked me to rank my seasons from favorite to least favorite. My no brainer response was, “Fall is my favorite…”. I didn’t have a reason why until I was at Trader Joe’s doing my weekly grocery shopping. Fall is my favorite season because of the food (and the clothes, but we’ll save that for another post). I love all types of squash, anything pumpkin (#basic), all things apple (apple picking, apple cider, apple cider donuts, caramel apples… you get the point). Fall food is on point, I will never turn down butternut squash soup or a cup of spiced hot apple cider. I certainly will never turn down roasted squash, so when I found myself face-to-face with a honeynut squash, my heart leapt with joy. I may or may not have actually whispered sweet nothings to them.
After some internet research (bow down to google), I learned that the honeynut squash is actually a hybrid of the butternut and honeycup squash, hence the name honeynut squash also known as the “mini butternut”.
This was my first time trying these little guys, I actually think I might prefer them over regular sized butternut squash. I couldn’t get over the amazing flavor and the creamy texture. I served this as a side dish, but in all honesty I could have just had this as my entire meal.
Honey, I shrunk the squash
Before I roasted these bad boys, I massaged them down with coconut oil. They cooked in a 400 degree oven for about 20 to 30min or until the squash was soft. I like serving mine with raw cashews, coconut flakes, cinnamon and a drizzle of maple syrup.
Have you guys ever had honeynut squash? Share your recipes in the comments below!