The tiny honeynut squash is a culinary marvel. A cross between a butternut and a buttercup, the honeynut squash was developed for its flavor by Michael Mazourek, a plant breeder at Cornell University, and Dan Barber, chef and owner of Blue Hill. The honeynut is nearly half the size of a butternut squash, but is much sweeter and more flavorful. The squash’s diminutive size makes it perfect for slow cooking in the Suvie. A final broil caramelizes the natural sugars in the squash further concentrating its flavor.
Simple Roast Honeynut Squash
- 1 medium honeynut squash (about 1 lb)
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves, optional
1) Scrub and dry honeynut squash. Cut squash in half lengthwise and remove seeds.
2) Transfer squash to a Suvie pan, cut-side up, and rub olive oil all over. Season generously with kosher salt and ground black pepper. Place Suvie pan in the top of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook
High, 4 hours
Starch: 0 minutes
3) After the cook, broil squash for 10 minutes, rotating pan from back to front halfway through. Transfer squash to a serving plate, garnish with thyme leaves, and serve.
Nutritional Information per serving (2 servings per recipe): Calories 160, Total Fat 7g, Total Carbohydrates 27g, Total Sodium 590mg, Total Protein 2g