"Now at farmers markets and grocery stores across the country, typically from September to December, the honeynut squash as we know it was released around 2009 as a collaboration between the Plant Breeding and Genetics department at Cornell University and chef Dan Barber's team at the upstate New York restaurant Blue Hill at Stone Barns. Their dream was a shrunken, single-serve butternut squash that needs little more than a high-heat roast to become absurdly delicious."
"In 30 minutes, the squashes emerge from the oven tender and browned, with little cups (where the seeds used to be) waiting to be filled. The answer here-as it is with cantaloupe halves for some people, you know who you are-is cottage cheese. Now is the time to get the good stuff. Our test kitchen is devoted to Good Culture, but if you can't find that brand or another high-quality, whole-milk version, swap in another dairy, like plain Greek yogurt."
Honeynut squash is a compact, sweeter butternut-type cultivar released around 2009 through a collaboration between Cornell's Plant Breeding and Genetics department and chef Dan Barber's team. The squash appears at farmers markets and grocery stores from September through December and roasts quickly at high heat, developing tender, browned halves with seed cavities ready for filling. The recipe tops roasted honeynut with creamy, tangy cottage cheese or whole-milk yogurt and optional spicy elements like chili crisp. Any winter squash can substitute, and the dish can serve as a special side or a vegetarian main.
Read at Bon Appetit
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