Local Saturday-Honeynut Squash

Today, I celebrate the ripening of the honeynut squash.  I've blogged about them the last couple of years, after I found them in a farmer's market in Ithaca, New York.

The variety was developed by Cornell University, which is based in Ithaca.  From what I've read, it is an open pollinated squash.  What is nice about them is their small size-perfect for a single person or a small family.

We grew them last year in our community garden.

This year, with only limited time to spend at the garden, this was our crop.  The squashes came out just a little too small. But everyone of them will be cherished.

Here is an easy way to prepare them.  I wouldn't, as we are in the midst of a hot spell, but, in another month, this soup will be welcome.

Here's a post from 2014.

Easy Peasey Honeynut Squash Soup

This year, we grew them for the first time.  The results were a bit small, but the squash are as sweet as sugar.  They are the sweetest winter squash I've ever tasted.

They never got big, and we didn't get too many, but the experiment was successful enough that we will try it again next year.  And, we were able to find some more in a farmers market about an hour from where we live in upstate New York.

Today, I want to give you a quick and easy recipe for low calorie (but high taste) winter squash soup.  Made with the honeynut squash, this doesn't need any sweetening.  You can also use regular butternut squash.  You can thank my dear spouse for this recipe because my cooking skills don't extend too far.

1. Don't split squash.  Just poke some holes in it with a knife.  The squash will be hard, and you don't want to injure yourself.

2.  Cook whole squash in microwave until soft.  For a squash the size of the above, about five minutes.  Length of time will vary according to size.  Two squash, to make soup for 2-3 people, will take 10 or so minutes.  Then, split and remove seeds, let rest.  (If you don't have a microwave, you can do this in a conventional oven, and you can still roast it whole.  It will take a lot longer.)

3.  Then, scoop out the flesh and put into blender with some chicken stock or veggie stock. Puree. 

4.  You can season with nutmeg, ground ginger, or sage - if you do, it is recommended that you cook it for a few minutes to allow seasonings to blend.  If desired, cool to room temperature, or eat hot.

This makes a wonderful late fall soup, and it is so versatile.

You can add some caramelized onion in the last stage of cooking (after you puree).  Or, you can add chopped up cooked carrots, or, really, whatever you want.  I would think some applesauce would work for a sweeter soup.  Or, you can make it thin and use as a sauce for ravioli or other pasta.