Meet Our Honeynut Butternut Squash
Here is the latest member of our squash family for sale at the markets. This adorable serving-sized mini butternut has a dark tan skin and great sweet flavor. The skin is thin enough that peeling it is not mandatory. That’s going to save some time. And unlike its large cousin the regular sized butternut squash, cutting it in half isn’t a herculean effort.
Here’s a tasty recipe from Tumbleweed Farm in Oregon.
Twice Baked Honey Nut Squash
Prep time: 15 minutes
Cook time: 30 minutes
- 3 honeynut squash sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
- 1 cup quinoa
- 2 cups veggie stock
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kale, stems removed and chopped
- 1/2 cup gorgonzola cheese, crumbled
- olive oil
- salt and pepper
- Preheat oven to 400 degrees.
- Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes or until soft.
- Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
- Saute’ garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted. (about 8 minutes)
- Mix your quinoa and kale mixture together (you may have extra quinoa, save it for a later use)
- Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted.
- Serve warm and enjoy!
Use this recipe as a guide and adjust measurements and seasonings to your liking.