We’re talking the pint-sized honey nut squash developed by pioneering US chef Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns with Michael Mazourek at Cornell University, according to the Organic Authority.
This mini-butternut is roughly half the size of a normal butternut squash making it ideal for single serve portions or simply roasting whole. It also has “more colour, sweetness and a fine texture than any butternut squash on the market,” according to creator Mazourek.
We’re sold. And if you haven’t already tried it, take a look at its dedicated Instagram following to be inspired as to how to put it to good use in the kitchen: #honeynutsquash