Honeynut squash was developed through a challenge between Dan Barber and Michael Mouzarek. The goal: grow a better version of the butternut squash. Amazingly enough, not only did the honeynut squash come from that challenge but a new seed company focused on cross breeding vegetables (called Row 7). I have dreams of growing quite a few different varieties.

In terms of the honeynut squash, think of what a butternut squash taste like but intensify the flavor. It has a warm sweetness that the traditional butternut squash just can’t rival. The honeynut squash was bred with taste in mind, and it definitely lives up to that goal.

Of course, it’s not always easy to find these delightful squash and that’s okay. This recipe would work just as well with regular butternut squash, delicata squash, or acorn squash. You could always switch mediums and try a twice-baked sweet potatoes.

Obviously, this would make a great addition to your holiday meal. It’s the perfect way to add color to your meal. Plus, these twice-baked honeynut squash can easily be prepped ahead of time and baked the second time right before serving.

Beyond the holidays, this recipe is great as a side with a solid salad (like this recipe), quinoa or brown rice cakes, or with a quiche/egg bake.

Swap the butter out for olive oil. The flavor won’t quite be the same but it will work just as well. You could also go with a flavored oil like walnut oil. Using walnut oil would add a nice added flavor of the walnuts, working well with the rosemary and sage.