Honeynut Squash

Honeynut Squash with Toasted Quinoa, Feta, Arugula, Apple Cider Vinaigrette

Honeynut Squash, Toasted Quinoa, Feta, Arugula with Apple Cider VinaigretteHoneynut Squash and Delicata – Vibrant, Sweet, Thin-Skinned Winter Squash

Weighing less than a pound each with deeply honey-colored skin and vibrant orange flesh, petite Honeynut squash easily fit in the palm of a hand. At their tastiest when roasted, their flavor deepens when served warm. With its layers of flavor, Honeynut and Butternut Squash Side by Sidecolor and texture, serve nutritionally rich and satisfying Roasted Honeynut Squash with Toasted Quinoa, Feta, Arugula, Apple Cider Vinaigrette as entrée, salad or side dish.

Quite the backstory

I’ve read about these specialty squash for a number of years. It all began with a dare inHoneynut Squash Halved & Seeded 2009 from celebrated Chef Dan Barber to Cornell University plant breeder Michael Mazourek to “. . . make this thing [butternut squash] taste good. Why don’t you shrink the thing?” Mazourek took the challenge.

  1. Especially when roasted at high heat, both Honeynut and Delicata squash stand out with their caramelized sweetness. No sweetener required.Benji @ Trader Joe's
  2. Honeynut squash have the advantage of thin skin, similar to Delicata squash. No peeling necessary. If you’ve ever struggled to peel winter squash, you know what a boon this is.
  3. When young, both varieties have green skin. As they mature, Delicata turn yellow with stripes, and Honeynut squash become a deep honey color (thus the name).

Honeynut squash in Montana?

Loads of Honeynut Squash at Farmers Market by bbenjaminFor a few years now, Honeynut Squash have been popular with East Coast chefs and consumers as they’ve been available there at Trader Joe’s, Whole Foods and farmers markets. However, unless you know otherwise, this might be its first foray into Montana.

I’ve asked a couple of my favorite local farmers to grow them. No luck. With our short growing season, Honeynut squash require too many days to maturity for success in Southwest Montana.

Delicata Squash everywhere

Delicata SquashDuring the fall and early winter months, Delicata squash are available all across the country. So, if Honeynut Squash aren’t yet available where you live, substitute Delicata squash instead.

A week ago, a gift box of Honeynut squash arrived at our front door

Grandson at Farmers Market with HOneynut SquashThe label showed that the heavy-for-its-size box came all the way from New Jersey from our daughter-in-law, Beth. She remembered my sharing the history of Honeynut squash with her a few years ago. As she had just tasted one for the first time at Barber’s Blue Hill restaurant for her 40th birthday dinner.

So, when Beth saw them at her local farmers market for the first time, she excitedly bought some and sent them to us a gift. Thank you, Beth. 🙂

Roasted Honeynut squash and Delicata

Riasted Honeynut SquashIn terms of texture, taste and color, roast halved Honeynut and Delicata squash at 450 degrees on the lowest oven shelf.

Brush the squash very lightly with oil and sprinkle with salt. For deep caramelization, roast for 15 minutes. Larger squash may need another few minutes on a higher shelf in a turned off oven to become tender all the way through.

Roasted Honeynut Squash, Toasted Quinoa, Feta, Arugula with Apple Cider Vinaigrette

Roasted Honeynut Squash, Toasted Quinoa, Feta, Arugula with Apple Cider Vinaigrette

  • A satisfying and colorful entrée, salad or side dish.
  • Freely substitute Honeynut squash with easier to find Delicata squash.
  • Toasting the quinoa in a dry pan before cooking makes for light, fluffy and richly flavored quinoa. Definitely worth the extra few minutes to do so.
  • Inspired by a recipe from Melissa Clark.

Makes  6-8 servings                                       Printer-Friendly Recipes
Total time  45 minutes

Ingredients
  • Apple Cider Vinaigrette (recipe below)
  • 1 ½ tablespoons olive oil
  • ¾ teaspoon sea salt
  • 12 twists freshly ground pepper
  • 2 pounds Honeynut or Delicata squash
  • 1 cup quinoa
  • 2 cups hot water
  • ⅛ teaspoon sea salt
  • 4 cups lightly packed baby arugula/baby kale mix or baby arugula
  • 3 ounces feta cheese or goat cheese, crumbled
Preparation
  1. Roasted, Sliced Honeynut SquashPrepare Apple Cider Vinaigrette and set aside.
  2. Heat the oven to 450 degrees. Place an oven rack on the lowest level.
  3. Prepare the toasted quinoa: Place a filled tea-kettle over high heat. Heat a medium-sized saucepan with high sides and a tight-fitting lid over medium heat. When hot add the dry quinoa. Shake the pan occasionally to toast the quinoa until a deep golden brown. Remove the pan from the heat. Carefully and slowly add 2 cups of  boiling water and the salt. Almost Toasted QuinoaReturn the pan to the stove over high heat. Once the water boils, cover the pot and lower the heat to one notch above low. Cook for 17 minutes. Turn off the heat and keep the pan covered for 5 minutes.
  4. Prepare the squash: Halve and seed the squash. Cut it into ½-inch thick slices. In a large bowl, toss together the olive oil, sea salt, freshly ground pepper and sliced squash. Lay the slices out in one layer on a rimmed baking sheet.
  5. Roast the squash 12 minutes on the lowest oven rack, until the side on the pan is golden. Turn the squash over and roast another 6 minutes until tender. Lightly sprinkle with additional salt and set aside.
  6. In a medium bowl, gently toss the cooked quinoa with ½ cup of the Apple CiderRoasted Delicata Squash with Toasted Quinoa, Feta, Arugula Vinaigrette.
  7. Line a platter with the toasted quinoa. Top the quinoa with 3 ½ cups of the arugula/kale mix. Layer on the roasted squash. Sprinkle with the remaining greens and crumbled feta. Drizzle over additional Apple Cider Vinaigrette to taste. Note: You’ll have more dressing than you’ll need.
  8. Serve Roasted Honeynut Squash with Toasted Quinoa, Feta, Arugula warm, at room temperature or straight from the fridge.

Apple Cider Vinaigrette

Let the dressing sit about 30 minutes before using to mellow and marry the flavors.

Makes  1 ¼ cups
Total Time  5 minutes

Ingredients

  • Apple Cider Vinaigrette¼ cup organic, raw, unpasteurized, unfiltered apple cider vinegar
  • ¼ cup organic apple juice concentrate, defrosted
  • 1 large clove garlic, peeled and coarsely chopped
  • ¾ teaspoon sea salt
  • 1 tablespoon homemade, country-style cultured mustard or Dijon mustard
  • ½ teaspoon dried thyme leaves
  • 10 twists freshly ground black pepper
  • ⅔ cup extra virgin olive oil

Preparation

  1. Place everything in a blender jar. Blend until thick and creamy.
  2. Refrigerate Apple Cider Vinaigrette in a covered container for up to 2 weeks.

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