You may have seen a new variety of squash hit the Farm Market this Fall. It’s smaller but shaped like a butternut squash with a pumpkin orange color when fully ripe. Honeynut Squash is new to our Farm Market this season and our customers keep coming back for more. Honeynut squash came to market a few years ago as a result of a collaboration between Michael Mazourek, a genetics professor from Cornell University and Dan Barber, New York restaurant owner. The result of this effort brought about a smaller squash with a sweet, deep nutty flavor.
Upon enjoying your first Honeynut Squash you might notice that not only is the color deeper than a Butternut Squash but the flavor and nutrient content is also more robust. Chef Dan and Professor Michael advise roasting the squash at 400 degrees, 20 minutes with a drizzle of Olive Oil and a dash of salt and pepper…. That’s the easiest way to really taste the full flavor of the squash. As with other squash varieties you can also roast and puree it for soups, add it to muffin mixes, mash it up and add it to a fall cookie batter and even supplement your waffle or pancake mix to give it a boost of Vitamins A & C as well as beta carotene.
Bishop’s Orchards Farm Market currently gets our Honeynut Squash from New Hampshire as it’s grown in a few different locations across New England. When choosing your Honeynut Squash know that one with green color is still not fully ripe. You can buy them when they aren’t fully orange and they will keep at room temp for several weeks, but they taste best when they are completely orange. Make sure you eat them before the skin starts to wrinkle as that’s a sign that the squash is starting to dry out.
We urge you to try this new delicious squash but we still have your traditional favorite winter squash varieties including butternut, spaghetti and acorn squash. We source these from just a few miles north at Cecarelli Farms in Northford, CT. These root vegetables absorb so many nutrients as the roots extend deep into the soil to bring you high amounts of Fiber and Potassium.We have been working with Cecarelli Farms for over 30 years and have a bountiful spread of their squash varieties all winter long. Stop by the Produce Department at Bishop’s Orchards to try all of our delicious seasonal root vegetables! Try this simple soup recipe that freezes well for lunch at work, or dinner…
Honeynut Squash Soup
- 1.5 tablespoons olive oil
- ½ medium onion
- 2 garlic cloves, minced
- 2 pounds honeynut squash peeled (seeds removed) and cubed
- 1 teaspoon salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 1 1/2 cups low sodium vegetable broth
- 2 cups Silk unsweetened Almond milk
- 2 teaspoons lime (or lemon) juice
- Nutmeg or Cinnamon spice (optional)
In your favorite large stock pot heat up the oil over medium high heat, and and stir in the onions and garlic…cook for about 2-3 minutes. Add the chopped honeynut squash and stir in the pot for about 7-10 minutes (still over medium high heat) until the onions become translucent. Add and stir in the the salt, pepper, veggie broth and almond milk. Bring the mixture up to a boil and and then lower to a simmer and cover for about 10 minutes. As soon as the squash is fork tender then remove the pot from heat and pour small batches into your blender (now add the fresh lime or lemon juice) and blend until velvety smooth or to your texture preference. If you don’t have a blender you can also use an immersion blender right in the pot. Add a dash of cinnamon or nutmeg right before serving for an extra bit of sweetness
Makes about 6-7 cups, freezes well up to 4 months.