Stuffed Honeynut Squash

Honeynut Squash is my new favorite squash. Not familiar? I wasn’t either, until last week. They are everything you love about butternut only smaller, sweeter, more tender and perfect size for individuals sides.

Honeynut = Cuteness & Yumminess

I was walking through Trader Joes looking at the produce and came across these super small butternut squash. I was intrigued as I had never seen one so small. Just then an employee walked up and asked if I had ever had a butternut squash and pointed at these adorable little beauties. Once I said no she began to tell me every reason why I should

She said they cooked a lot quicker, they were sweeter and more tender than traditional butternut squash. I mean after that description, and honestly the excitement she had, there was no doubt I was going to give these a try.

Season, Season & Season again…

It is important to season in every step of this recipe. It starts with seasoning the squash and then the filling and then even a little at the end. The more we season, the more the flavors come together and the yummier it will be in the end.

A little family secret, my sis-in-law puts salt on everything. EVERYTHING! When she had this squash she did not have to add any salt because in her words “there was no additional seasoning needed”… that was like honey in my ears. That is a BIG compliment from her.

Let’s talk filling

To make this stuffed squash extra yummy I really tried to amp up the filling. Not only did I use the filling of the honeynut squash, but I also used some diced up sweet potato, butternut quash, veggies herbs and Italian Sausage. I love the combo of the potato and squashes as they not only add flavor but also some great texture.

If you don’t have one of the filling ingredients it’s ok… you can honestly use whatever you want in the filling. You could use regular sausage or throw in some cheese or peppers to spice it up. The options are endless.

Scoop it out

Once the squash is baked and you can handle it without burning your fingers off, it is time to get all the yummy flesh out of the squash. Using a spoon I carefully scoop out the cooked squash, making sure to keep the skin in tact. I like to leave a 1/4-1/2 inch of flesh around the side and bottom to ensure once they are stuffed they hold their shape.