Honeynut Squash is a miniature winter squash variety developed as a cross between Butternut and Buttercup squash, first introduced to the US market in 2015. Each bag contains three individually sized squash with a deep orange flesh and a thin, edible skin. Compared to a traditional Butternut squash, Honeynut is notably sweeter and more intensely flavored, making it a popular choice for those who want a more manageable single-serving portion.

Preparation is simple: slice each squash in half lengthwise, scoop out the seeds, brush the flesh with oil, and roast at 400°F for 25–30 minutes until tender. The packaging suggests a variety of seasoning options including salt and pepper, cumin and chili powder, rosemary and garlic, or sesame oil and tamari. For a sweet preparation, try cinnamon and honey or a drizzle of maple syrup. Honeynut squash can be used as a direct substitute for Butternut squash in recipes that call for peeled and cubed squash, though roasting times should be reduced to account for its smaller size.

The squash is ripe when its skin has fully turned orange and begins to develop slight wrinkling. It does not have a long shelf life once ripe, so it should be cooked promptly after purchase.