225:) squashes. The squash has the butternut's traditional bell shape but is smaller, darker-fleshed and skinned, and has a smooth, thin, edible skin. The skin is dark tan to orange, also referred to as a "deep honey color". The color of the skin as well as the sweetness of the flesh is what gives the variety its name. One unusual feature bred into the squash is its color change as it ripens; unlike most squash, the honeynut is a deep green for most of its eight-week ripening process (resembling zucchini in color), and turns honey-colored on the vine in the last few weeks. The orange fleshy pulp is firm and moist with a smooth, even texture. There is a small seed cavity in the bulbous end, containing stringy pulp and flat, cream-colored seeds. The flavor is more prominent and sweeter than butternut squash, and similarly nut-like. The squash averages 2.5 to 4 inches (6.4 to 10.2 cm) in width, and 4 to 5 inches (10 to 13 cm) inches in length.
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judging predominantly on flavor (rather than yield, a predominant concern for most agricultural products). Barber's roasting technique went hotter and longer than most cookbooks advised, caramelizing the squash, concentrating its flavor, and bringing out its sweetness. Mazourek had previously microwaved or steamed squash, which added water and diluted flavor, the standard technique used to test all new vegetable varieties at
Cornell at the time.
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should be eaten as soon as they begin to wrinkle, as this indicates they are drying out. Due to their thin skin, this variety does not store as well as other winter squash like butternut, which can be stored successfully for two to three months. Honeynut squash has a variable shelf life once peeled or prepared; it can be refrigerated for up to one week, or frozen for up to three months.
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thing?!" Mazourek had been developing the honeynut squash for about a year by this time, but had not received positive responses from seed companies or farmers, and had never been asked to breed plants to optimize flavor. Smaller squash were seen as undesirable, and harder to market than similar, larger squash.
353:, sells similar gourds and other specially-bred seeds. Mazourek and Barber are now working on a smaller product, 898 Squash, which will have an extended season, higher yield, and a slightly thicker skin, allowing it to keep its quality in storage longer. The 898 is expected to take at least 5 years to develop.
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The squash grow on a restricted vine that is self-fertile, taking about 105 to 110 days from seed to maturity. It is higher-yielding than traditional varieties. They are planted in May and harvested from late
September through early October. They store well for about a month in a cool, dry place, and
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to cook the plant breeders' products for the group. After dinner, Barber took
Michael Mazourek for a tour of the kitchen. At one point in the tour, Barber grabbed a butternut squash and asked Mazourek "If you're such a good breeder, why don't you make this thing taste good? Why don't you shrink the
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Developing the honeynut, Mazourek first cross-bred two similar squash, and planted the seeds of the cross-breed. Then he started selecting the best squash and highest-quality seeds, looking for more uniformity in color, size, and texture. Mazourek had Barber cook and taste the experimental squash,
369:
The squash is ideal for roasting and stuffing and has enough sugar to be used for desserts. The squash is also suitable for baking, boiling, sautéing, mashing, puréeing, or adding to soups, stews, or braises. As well, the squash is suitable for most recipes calling for butternut or winter squash.
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magazine. By around that time, half of the farms in the
Northeast United States that grew squash also grew the honeynut variety; two years later in 2017 the percentage grew to about 90 percent. The squash subsequently was available at grocery stores and farmers' markets across the United States.
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When roasted at high heat, the squash's natural sugars caramelize, giving the squash a caramel flavor. The squash's skin is thin enough to be edible, and it is small enough for a single portion, making it easier and quicker to prepare than butternut squash. The squash pairs well with kale,
131:. It has dark tan to orange skin with orange fleshy pulp. When ripe, it turns from green to a deep orange and becomes sweeter and richer. Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more
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especially liked the product, but it then took about two and a half years to enter markets, doing so in 2015. In that year, the squash was popularized as part of Saveur 100, a list of new and trending foods, people, and restaurants by
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With
Mazourek's problem distributing the variety, Barber began promoting it at his Stone Barns restaurant, and presented the squash at the G9 Chef's Summit in 2013, an annual meeting between nine of the world's top chefs.
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than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.
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302:(cross-pollination and selective breeding) after receiving feedback from growers, and collaborated with a local farmer in seed trials in 2006.
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The discussion between
Mazourek and Barber in 2009 also prompted them to create a seed company, along with Matthew Goldfarb. Their company,
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298:, who wanted to make Cornell University products available to consumers and seed companies. Mazourek refined Robinson's product through
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professor emeritus of horticulture. Robinson crossed a buttercup and butternut squash at the
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began developing a cultivar that eventually entered USA national markets in 2015 through
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was prompted to continue its development by his advisor, plant breeding professor
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Proceedings of the
National Academy of Sciences of the United States of America
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The squash originated in the 1980s in experiments by
Richard W. Robinson, a
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448:"Designer seeds are coming to the home gardener, thanks to chef Dan Barber"
422:"Designer seeds are coming to the home gardener, thanks to chef Dan Barber"
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Hultengren, Rachel L.; Wyatt, Lindsay; Mazourek, Michael (November 2016).
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480:"Science and Culture: Vegetable breeders turn to chefs for flavor boost"
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397:"Dan Barber Wants to Revolutionize the Way the World Grows Vegetables"
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290:, though the original product never reached markets. In later years,
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833:"Say Hello to the Honeynut Squash, the Cutest Winter Squash Ever"
758:"Super Sweet Honeynut Squash Is Basically a Miniature Butternut"
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Roasted honeynut squash with pepitas and pomegranate seeds
661:"Honeynut Squash Is a Tiny Squash with a Big History"
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1200:
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620:"Everything You Need to Know About Honeynut Squash"
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589:"Know Your Squash: How They Look, How They Cook"
945:"Why Your Squash Tastes Better Than It Used To"
374:, radicchio, green apples, pine nuts, quinoa,
284:New York State Agricultural Experiment Station
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891:McDonald Bennett, Sophia (10 November 2015).
731:"HandPicked Vegetables from PanAmerican Seed"
307:Stone Barns Center for Food & Agriculture
8:
317:, chef and owner of Stone Barns' restaurant
309:, a nonprofit farm and education center in
199:Cross-section of the fruit, raw and roasted
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542:"A Suite of High-quality Butternut Squash"
248:Honeynut squash is an excellent source of
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138:The squash was developed in the 1980s by
862:"Color-changing squash reveals ripeness"
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793:Munro, Derek B.; Small, Ernest (1997).
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893:"Making a Meal That's Bred-to-Order"
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618:Bronson, Susan (25 September 2018).
154:. Mazourek received assistance from
659:Whitney, Alyse (30 November 2017).
737:. Ball Horticultural Company. 2019
14:
1382:List of squash and pumpkin dishes
831:Gavlick, Kate (22 October 2018).
478:Beans, Carolyn (3 October 2017).
232:Partially ripe squash on the vine
209:derived from a cross between the
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756:Weg, Arielle (27 October 2017).
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1505:Agriculture in New York (state)
943:Black, Jane (3 October 2018).
860:Nutt, David (6 October 2016).
395:Kludt, Amanda (1 March 2018).
1:
1027:List of gourds and squashes
917:Enfield, Catherine (2017).
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142:, a professor emeritus at
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1287:Connecticut field pumpkin
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311:Pocantico Hills, New York
205:The honeynut squash is a
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559:10.21273/HORTSCI10987-16
300:classical plant breeding
273:Blue Hill at Stone Barns
164:Blue Hill at Stone Barns
949:The Wall Street Journal
497:10.1073/pnas.1714536114
16:Miniature winter squash
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1510:Squashes and pumpkins
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231:
981:at Wikimedia Commons
796:Vegetables of Canada
768:Meredith Corporation
158:, chef and owner of
118:interspecific hybrid
38:Ripe honeynut squash
1486:Category: Cucurbita
1235:Straightneck squash
587:(2 November 2018).
585:Fabricant, Florence
490:(40): 10506–10508.
140:Richard W. Robinson
123:cultivar bred from
96:Richard W. Robinson
919:"Rooted in Flavor"
801:NRC Research Press
774:on 9 February 2023
593:The New York Times
454:. 28 February 2018
428:. 28 February 2018
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351:Row 7 Seed Company
280:Cornell University
276:
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216:Cucurbita moschata
152:Row 7 Seed Company
144:Cornell University
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1356:Buffalo gourd oil
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1140:C. okeechobeensis
977:Media related to
923:Edible Sacramento
867:Cornell Chronicle
837:Organic Authority
707:Specialty Produce
703:"Honeynut Squash"
552:(11): 1435–1437.
219:) and buttercup (
207:pureline cultivar
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1460:Pumpkin chucking
1361:Pumpkin seed oil
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1322:Spaghetti squash
1277:Butternut squash
1215:Crookneck squash
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1175:C. scabridifolia
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288:Geneva, New York
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129:buttercup squash
106:Geneva, New York
92:Michael Mazourek
59:Hybrid parentage
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1317:Red kuri squash
1302:Honeynut squash
1297:Delicata squash
1255:Winter squashes
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1230:Pattypan squash
1202:Summer squashes
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1091:C. foetidissima
1077:C. ecuadorensis
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1422:Pumpkin soup
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952:. Retrieved
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926:. Retrieved
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1427:Soup joumou
1417:Squash soup
1412:Pumpkin pie
1240:Tromboncino
1168:C. radicans
1133:C. moschata
1070:C. digitata
954:4 September
928:3 September
902:4 September
873:4 September
842:4 September
741:3 September
712:4 September
672:3 September
666:Bon Appétit
629:3 September
598:3 September
546:HortScience
65:C. moschata
1499:Categories
1443:Activities
1220:Gem squash
1147:C. palmata
1056:C. cordata
816:2 February
778:2 February
382:References
315:Dan Barber
296:Molly Jahn
258:B vitamins
170:Attributes
156:Dan Barber
83:'Honeynut'
27:'Honeynut'
1387:Bundevara
1194:Cultivars
1126:C. maxima
1017:Cucurbita
568:0018-5345
506:0027-8424
319:Blue Hill
250:vitamin A
244:Nutrition
222:C. maxima
211:butternut
160:Blue Hill
125:butternut
104:1980s in
71:C. maxima
51:Cucurbita
25:Cucurbita
1282:Calabaza
1259:pumpkins
1245:Zucchini
1225:Kamokamo
524:29073035
79:Cultivar
1340:Related
1307:Kabocha
1272:Big Max
1210:Aehobak
1161:C. pepo
1034:Species
515:5635939
264:History
88:Breeder
1484:
1407:Pepita
1375:Dishes
1342:topics
1312:Marrow
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452:Quartz
426:Quartz
342:Saveur
116:is an
101:Origin
401:Eater
376:farro
45:Genus
1257:and
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930:2019
904:2019
875:2019
844:2019
818:2020
805:ISBN
780:2020
743:2019
714:2019
674:2019
631:2019
600:2019
564:ISSN
520:PMID
502:ISSN
460:2024
434:2024
408:2024
372:miso
334:and
305:The
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510:PMC
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