Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

"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 small, single-serve butternut developed in 2009 and typically available from September to December. The squash roasts at high heat until tender and browned, creating a small cup ideal for fillings. Cottage cheese, preferably a high-quality whole-milk variety, is recommended as a creamy, tangy topping, with plain Greek yogurt as an acceptable substitute. The recipe and toppings act as a flexible template: other winter squashes can substitute for honeynut, and ingredients like seasoned rice vinegar can streamline seasoning. The dish can serve as a special side or a vegetarian main course.

Read at Epicurious