Slice in half lengthwise and remove seeds. Lay face up on a sheet tray, brush with oil, and season with salt. Cover with foil and roast at 400°F until soft enough to scoop with a spoon, about 45 to 60 minutes.&nbsp;

Cooking

Storage

100% Home Compostable and Recyclable. The world needs more plants, not plastic. That’s why our Honeypatch squash packaging is made entirely from plant material. Compost it in your garden, or toss it in the recycling bin—the only thing it will leave behind is more organic matter for the soil.&nbsp;

Packaging

We partner with regional organic farmers to support biodiversity above and below ground.

Grown by Duncan Family Farms &amp; Martin Farms.

Growing

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sweet like honey

Honeypatch squash

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Preheat oven to 375˚F. Line a baking sheet with parchment paper.&nbsp;

Cut each squash in half lengthwise and scoop out the seeds with a spoon. (Compost the seeds, if possible, or clean, roast and eat them.)&nbsp;&nbsp;&nbsp;
Working on a cutting board with one piece of squash (cut-side down) at a time, place the chopsticks lengthwise along each side of the squash half. Using a very sharp knife and working perpendicular to the chopsticks, cut thin slices (about ¼ inch) along the entire length of the squash. It’s ok if they’re uneven, but they should be as thin as possible. The chopsticks will prevent your knife from cutting all the way through—you want the very bottom part of the squash to remain intact despite the cuts.&nbsp;

Carefully transfer each of the sliced squash halves onto the baking sheet lined with parchment. Drizzle with olive oil and season generously with salt and pepper. Roast uncovered for about 20 minutes, or until they’re mostly tender, and remove from the oven. While they’re roasting, make the aigre doux sauce.

Over medium heat, melt the butter and oil together in a saucepan. Add the shallot, garlic and ginger and let ‘toast’ for several minutes. Stir in the spices and let sizzle about 30 seconds, then pour in the honey and let it caramelize. Add half of the balsamic vinegar, stir, and let the mixture simmer until it’s reduced by half and become syrupy. Add the rest of the balsamic vinegar, and let simmer a few minutes more.&nbsp;&nbsp;

Brush the partially-roasted squash halves with the aigre doux sauce. Return to the oven to continue roasting, glazing them again every few minutes until the squash halves are fully tender and beginning to brown—this should take about another 20 minutes.&nbsp;

To finish, switch the oven to broil and glaze the squash halves one final time. Watching carefully, broil them for about 8 minutes, or until the glaze has nicely caramelized. Serve hot from the oven with extra sauce on the side.&nbsp;

Note: The squash halves can be prepared in advance by glazing them up until the point of broiling. When you’re ready to eat, simply broil them until caramelized and serve.&nbsp;

Hasselback Honeypatch Squash

This aigre doux sauce is like sweet and sour meets BBQ.

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Start by making the seed crumble: Combine the pumpkin seeds, sesame seeds, sunflower seeds, sugar and salt in a food processor. Process until the mixture is the consistency of sand. Set aside.&nbsp;

Next, make the miso paste: In a small saucepan, stir together the sugar, sake and mirin and bring to a simmer over medium-high heat. Stirring frequently, let the mixture reduce for about 5 minutes, or until it has thickened slightly; it should be the consistency of maple syrup, not honey. Remove the saucepan from the heat and thoroughly stir in the miso, egg yolk, peanut butter and oil. The finished product should be a smooth, well-incorporated paste that’s thick but still spreadable.

To assemble the dish: With the roasted squash halves cut-side up on a baking sheet, spread a ¼-inch layer of the miso paste over the squash flesh. Checking on them frequently, broil the squash halves in the oven until they are richly browned and crusty. Remove from the oven, and sprinkle liberally with the seed crumble before serving.&nbsp;

Note: The squash halves can be roasted and spread with the miso paste in advance. Finish them by simply broiling and topping with the seed crumble when you’re ready to serve.

Roasted Honeypatch Squash with Miso Crumble

Serves 4&nbsp;

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Preheat oven to 400˚F. Line a baking sheet with parchment paper.&nbsp;

Using a spoon, scoop out the squash seeds. (Compost the seeds if possible, or clean, roast and eat them.)

Toss the squash halves with the olive oil and salt. Place them cut-side down on the baking sheet and roast in the oven for 25 minutes. Remove the baking sheet and use tongs to flip the halves so they are cut-side up, then place them back into the oven to roast until the tops are lightly browned and the flesh is tender. For more browning, switch the oven to broil and watch them carefully until the tops are nicely caramelized.

Remove from the oven and let cool slightly. Reserve the brown sugar, butter and maple syrup for other uses—you won’t need them here.

Honeypatch squash

Behind The Seeds

Cooking

Storage

Packaging

Growing

grow your own

recipes for Honeypatch squash

Hasselback Honeypatch Squash

Roasted Honeypatch Squash with Miso Crumble

Roasted Honeypatch Squash

Honeypatch squash

Behind The Seeds

Cooking

Storage

Packaging

Growing

grow your own

recipes for Honeypatch squash

Hasselback Honeypatch Squash

Roasted Honeypatch Squash with Miso Crumble

Roasted Honeypatch Squash

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