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Honeynut squash is small in size, averaging 10-13 centimeters in length, and has the traditional bell shape of a butternut squash, only much smaller with a short, bulbous bottom and long neck. The thin, smooth rind matures from green to mottled orange with streaks of dark green to an all-over deep orange when fully ripe. The flesh is firm, moist, and orange with a small cavity in the bulbous end of the squash filled with stringy pulp and a few flat, cream-colored seeds. Once harvested, Honeynut squash is cured up to three weeks in a temperature-controlled setting, which allows for the sugars to condense within the flesh and the skin to harden. When cooked, Honeynut squash is tender and creamy with a sweet, nutty, caramel, and malt-like flavor.
Seasons/Availability
Honeynut squash is available in the fall through winter.
Current Facts
Honeynut squash is a new hybrid variety of Cucurbita moschata, developed by Cornell University, and a member of the Cucurbitaceae family along with pumpkins and gourds. A cross between a butternut and a buttercup squash, Honeynut squash took nearly thirty years to perfect through many years of partnership between universities and seed companies, and it had to overcome the perception that bigger isn’t always better. After the squash’s release, it was introduced in the G9 Chef’s Summit where nine of the top chef’s in the world meet to discuss food-related issues. The new squash variety then became well-known for its rich flavor packed in a small size and was listed at #39 on the Saveur 100 in 2015, which is a survey used along with recipe trials to distinguish exceptional food and produce from the well-known food, wine, and travel magazine. Honeynut squash can be used in a variety of culinary applications and is favored for its small, individual serving size and rich flavor.
Nutritional Value
Honeynut squash was created from butternut and buttercup squash, two cultivars that have been shown to contain vitamin A, a nutrient to help maintain normal organ functioning, and vitamin C, an antioxidant that strengthens the immune system. The squashes also provide lower amounts of potassium, fiber, iron, and calcium.
Applications
Honeynut squash is best suited for cooked applications such as roasting, baking, boiling, and sautéing, and is a bit easier to prepare than butternut squash due to the smaller size. The recommended preparation for the sweet squash is roasting, which allows the sugars in the flesh to caramelize, and this maximizes the flavor profile of the squash. Honeynut squash can be used in any recipe calling for butternut or other winter squash varieties and can be added to soups, stews, or braising liquids. It can also be roasted and pureed, mashed, or cooled and combined with nuts, cheeses and bitter lettuces for salads or side dishes. Honeynut squash pairs well with radicchio, kale, miso, green apples, pine nuts, farro, quinoa, garlic, onion, chives, thyme, sage, nutmeg, cinnamon, Parmigiano Reggiano, mushrooms, corn, black beans, maple syrup, and honey. It will keep up to a month when stored in a cool and dry place, and any peeled or prepared portions can be refrigerated for up to a week. Raw, cut Honeynut squash can be frozen up to three months.
Ethnic/Cultural Info
Honeynut squash has been celebrated as a collaboration between plant breeders, farmers, chefs, and seed companies. Cornell University’s Plant Breeding and Genetics department regularly collaborate with local chefs and farmers on experimental varieties. Through a partnership with Stone Barns Center for Food and Agriculture, a farm in upstate New York, the university is able to conduct seed trials as well as connect with chefs. The farm boasts a restaurant, Blue Hill Farm, that purchases roughly 50% of its produce from Stone Barns. The restaurant’s chef and co-owner have a direct line to seed developers as well as the opportunity to experiment with different food grown in the farm’s seed trials. According to researchers with Cornell University, this partnership was instrumental in the release of the Honeynut squash variety.
Geography/History
Honeynut squash has its origins in Geneva, New York at Cornell University’s Agricultural Experiment Station. During the 1980s, a professor emeritus of horticulture crossed a butternut squash with a buttercup variety. The original result of that cross never made it to market, but the research continued with another professor, Molly Jahn, who was working towards greater collaboration between the university, seed companies, and consumers. It was Jahn’s advisee and fellow professor of plant breeding and genetics, Michael Mazourek, who continued with the research. Following the philosophy of his predecessor, Mazourek collaborated with a local farmer for seed trials on the Honeynut squash beginning in 2006 and was eventually released in 2015. Today Honeynut squash can be found through online seed companies, local farms at farmer’s markets, and at specialty grocers in the United States.
La Mesa Village Farmers Market
8300
La Mesa Blvd La Mesa CA 91942
+1 (619) 343-2460
Honeynut Squash still hanging around La Mesa Farmers Market….Honeynut Squash: Measuring only 10-13 centimeters in length, Honeynut squash is a petite version of the butternut squash, featuring a small cavity in its bulbous end filled with stringy pulp and seeds. Its flesh becomes tender and creamy when cooked, offering a sweet, nutty flavor with hints of caramel and malt. After harvesting, the squash is cured for up to three weeks to enhance its sugars and harden its skin.
Yasukochi Family Farm
Oceanside, CA
Honeynut Squash still hanging around La Mesa Farmers Market….Honeynut squash is a versatile ingredient suited for roasting, baking, boiling, and sautéing, with roasting recommended to caramelize its natural sugars and enhance flavor. It can replace butternut squash in recipes, be pureed or mashed, and pairs well with ingredients like kale, nutmeg, and Parmigiano Reggiano. Stored properly in a cool, dry place, it lasts up to a month, with peeled portions staying fresh in the fridge for one week or frozen for three months.
Beylik Family Farms
Honeynut Squash from Beylik Family Farms…Honeynut Squash: Honeynut squash is a hybrid variety developed by Cornell University, blending butternut and buttercup squashes. Over thirty years of research brought this petite squash, praised for its rich flavor, to market. Introduced at the G9 Chef's Summit and ranked #39 on Saveur's 100 in 2015, it's ideal for individual servings and versatile culinary applications.
Weiser Family Farms
Honeynut squash is the result of decades of research and collaboration at Cornell University's Agricultural Experiment Station in New York. It originated from a cross between butternut and buttercup squash in the 1980s. Further development by Professor Michael Mazourek involved local seed trials starting in 2006. The squash was officially released in 2015 and is now sold by seed companies, farmer's markets, and specialty grocers.
Beylik Family Farms
Honeynut Squash from Beylik Family Farms..Honeynut squash was developed through a unique collaboration involving plant breeders, farmers, chefs, and seed companies. Cornell University partnered with Stone Barns Center for Food and Agriculture, which allowed seed trials and direct engagement with chefs. This partnership played a key role in the release of Honeynut squash, blending agricultural innovation with culinary creativity.
Weiser Family Farms
Honeynut Squash from Weiser Family Farms…Honeynut Squash: This small squash, about 10-13 centimeters long, features a bell-shaped form with a smooth, thin rind maturing into deep orange when ripe. Its firm, moist, orange flesh has a sweet, nutty, caramel-like flavor when cooked. After harvest, it's cured for up to three weeks to enhance its sweetness and harden the skin. Inside, you'll find a cavity containing stringy pulp and flat, cream-colored seeds.
Weiser Family Farms
Honeynut Squash from Weiser Family Farms…Honeynut Squash: This squash is versatile and shines in cooked dishes like roasting, boiling, or sautéing. Roasting caramelizes its natural sugars for a rich, sweet flavor. It pairs excellently with ingredients like kale, green apples, nutmeg, and Parmigiano Reggiano. It can last up to a month in a cool, dry space and up to three months if stored frozen after cutting.
Weiser Family Farms
Honeynut Squash from Weiser Family Farms…Honeynut Squash: Honeynut squash is a hybrid variety developed by Cornell University, combining butternut and buttercup squash. After nearly 30 years of refinement, it gained acclaim for its rich flavor and small size, earning a spot at #39 on Saveur's 2015 list of exceptional foods. It debuted at the prestigious G9 Chef’s Summit, where top chefs recognized its culinary potential for single servings and diverse applications.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
Honeynut squash originated at Cornell University’s Agricultural Experiment Station in Geneva, New York. It was developed in the 1980s through crossbreeding between a butternut squash and a buttercup variety. The squash underwent further refinement over decades and was finalized by plant breeder Michael Mazourek in collaboration with a local farmer. It became commercially available in 2015 and is now sold at farmer’s markets, specialty grocers, and online.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Honeynut Squash from Weiser Family Farms …Honeynut Squash is the result of a unique collaboration between Cornell University’s Plant Breeding and Genetics department, Stone Barns Center for Food and Agriculture, and chefs at Blue Hill Farm. This partnership allowed for seed trials and culinary experimentation, ultimately leading to the release of this beloved squash variety. Approximately 50% of the produce used by Blue Hill Farm’s restaurant comes directly from Stone Barns.
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