This squash was developed by the seed scientist Michael Mazourek of Cornell University after chef Dan Barber asked an audacious question: “Can you grow a squash that tastes like something?” Their project is one of several collaborations between seed scientists, growers, and chefs, who are working on putting flavor back in our food. I was thrilled when I found some at the Orleans Farmers Market. The honeynut is just big enough for a single serving, but stands on its own without added sugars. The latest darling is the honeynut, a diminutive butternut, with a fuller and sweeter flavor than the usual ones. The workhouse butternut shares space with striped delicata, sweet dumplings, kabocha, and red kuri. I actually am happy when I see those in the market. Newer winter squash varieties bring more to the table. The truth is many old-school squashes are bland (sorry, acorn) - that’s why they get amped up with lots of butter, brown or maple sugar, and sweet spices. Ultimately, she recanted, but it haunted us every time the dark gourd was served. One Halloween, my mother wouldn’t let my sisters trick-or-treat until they ate their acorn squash. Winter squash was legend in my house growing up.
Honeynut squash, paired with apples, makes this savory pie superb, though ordinary butternut is excellent, too.
