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Squash, Honeynut (by Weight)

This adorable little squash is the result of a collaboration between a chef (Dan Barber anyone?) and a Plant Breeding Professor at Cornell (Michael Mazourek for you plant breeding die-hards out there).  The challenge was to develop a variation of butternut for FLAVOR (novel, no?).  Though diminutive in size, this little cutie is deeply sweet and nutty, with caramel and malt notes when roasted.  And as a bonus, the skin is entirely edible as well! Roast away my darlings!