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Inventory, 10 lbs : 0
This item was last sold on : 11/10/17
|Weiser Family Farms||Homepage|
Honeynut squash have the traditional bell shape of a butternut squash, only much smaller. The gourd measures between 10 and 13 centimeters tall with a short, bulbous bottom and characteristic long neck of a butternut. The thin rind matures from green to mottled orange with streaks of green, to an all-over deep orange when fully ripe. Once harvested, Honeynut squash is cured for up to three weeks in a temperature-controlled setting, which allows the sugars to condense within the flesh and the skin to harden. Honeynut squash offers a sweet, nutty flavor that is enhanced with roasting.
Honeynut squash is available in the fall and winter months.
Honeynut squash is a hybrid variety of Cucurbita moschata, developed by Cornell University. It is a cross between a butternut squash and a buttercup variety, that took nearly 30 years to perfect. The new squash variety was listed at #39 on the Saveur 100 in 2015, a distinction earned through recipe trials at a popular Manhattan restaurant. Unlike many winter squash varieties, the Honeynut will exhibit color changes indicating ripeness over its 8-week maturing period.
Honeynut squash is an excellent source of beta carotene and vitamin A, offering higher amounts than a pumpkin. It is a good source of B-complex vitamins like folate, niacin, and riboflavin. The butternut and buttercup cross is a source of minerals like iron, zinc, copper, calcium, potassium and phosphorus. It has a high sugar content when ripe. Like other orange-fleshed members of the Cucurbitaceae family, the Honeynut variety offers antioxidant benefits in the form of polyphenolic flavonoid compounds.
Honeynut squash is a bit easier to prepare than butternut squash thanks to the smaller size. They are easily cut in half lengthwise. The recommended preparation method for the sweet squash is roasting, which allows the sugars in the flesh to caramelize, and maximizes the flavor profile of the squash. Honeynut squash can be used in any recipe calling for butternut or other winter squash varieties. Peel the skin and remove the seeds before slicing or dicing the squash. Bake, boil or roast Honeynut squash. Add uncooked pieces to soups and stews or braising liquids. Roasted squash can be pureed, mashed, or cooled and combined with nuts, cheeses or bitter lettuces for salads or side dishes. Store Honeynut squash on the countertop for up to a month, any peeled or prepared portions can be refrigerated for up to a week. Raw, cut Honeynut squash can be frozen for up to three months.
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 collaborates 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 has 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.
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 didn’t end there and 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. Over the next 10 years, the squash variety was perfected and in 2016 could be found through online seed companies, local farms at farmer’s markets, and in national markets.
Recipes that include Honeynut Squash. One is easiest, three is harder.
|Dishing Up The Dirt||Twice Baked Honeynut Squash|
|Tasty Oasis||Roasted Honeynut Squash with Za'Atar and Pomegranate Molasses|
|Eat Up New York||Honeynut Squash Risotto|
|It's Not as Easy Eating Green||Twice-Baked Honeynut Squash with Sage and Gouda|
Someone spotted Honeynut Squash using the Specialty Produce app for iPhone and Android.
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Sammamish Metropolitan Market
Near Maple Valley, Washington, United States
About 184 days ago, 11/22/17
Spotter's comments : Honeynut Squash spotted at Sammamish Metropolitan Market.