Easy honeynut squash recipe
Sweet sauces
A few weeks ago at the farmer's market I came across these miniature squash that looked exactly like a brighter version of a butternut. I actually called them mini butternut squashes and the farmer swiftly corrected me with the tiniest hint of disdain in his voice. "No! These are much much better than butternut squash. These are nothing like butternut squash! Much sweeter, so soft too you can even eat the skin!" Well okay then, Mr. Farmer, now you have me intrigued, and so I brought them home and now want to share this easy Honeynut Squash recipe with you all. Come to find out, these miniature squashes are the result of plant breeders from Cornell, and the famous chef Dan Barber of Blue Hill at Stone Barns. While giving one plant breeder at Cornell a kitchen tour, he grabbed a butternut and accusingly asked, "If you're such a good breeder, why don't you make this thing taste good? Why don't you shrink the thing?!" Amen, Chef. I think most of us can agree that to make the butternut
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