an additional 45 minutes or until the squash and lamb are tender and caramelized. In 2009, honeynut squash was a result of a collaboration between Michael Mazourek, an associate professor in Plant Breeding and Genetics at Cornell University, and Dan Barber, chef and co-owner of the iconic Blue Hill at Stone Barns in Pocantico Hills, New York.
I don’t know if that makes a huge difference, but the stuff is amazing. 2 pounds honeynut or butternut squash, peeled, seeded and cut into ½-inch cubes 6 cloves garlic, minced 3 Medjool dates, each cut lengthwise into 8 slivers. The kind I use (link above) is alder smoked. But you would be missing out! If you’ve never played with smoked salt before, please go find some. But Mazourek never sees varieties as finished. The first widely adaptable small-fruited butternut squash in a. Ingredients 1 medium head garlic 2 tablespoons (30ml) extra-virgin olive oil, divided 2 medium butternut squash (about 2 1/2pounds 1kg each) Kosher salt. Step 2 Arrange squash halves cut-side up on a baking sheet. Robinson and Molly Jahn, at Cornell University. Honeynut Squash - Produces exceptionally sweet, small fruit that are manageable to prepare. 4 teaspoons butter teaspoon salt teaspoon ground pepper teaspoon ground cinnamon 4 teaspoons pure maple syrup (Optional) Directions Step 1 Preheat oven to 425 degrees F. If you give in to that temptation, I won’t hold it against you. That conversation helped to launch a little squash called the Honeynut, developed by Mazourek and his predecessors, Richard W. I’ve done that, too, upon seeing an ingredient in a recipe not currently in my pantry. You may be tempted, dear reader, to skip the smoked salt in favor of regular salt. This darling gourd was just begging for a kiss of maple, a bit of thyme, and something…a little… smoky… Smoked salt optional? On my first bite, I knew immediately what I wanted to do for a recipe. The obvious choice for me was to roast the thing. The two are very similar, but I find the honeynut to be milder, slightly sweeter, and less “stringy.” (Texture has been a bit of a stumbling block for me where squash is concerned.) Once cooked, it becomes soft and buttery. These guys look like a miniature version of a butternut squash.
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