Honeynut Squash (2-count)

Small but mighty, these sweet, copper-skinned honeynuts are a chef’s favorite — bred by Dan Barber and Cornell’s Michael Mazourek to be a smaller, sweeter, more nutritious, and easier-to-cook version of butternut squash. With thin, tender skin that softens when roasted, you can eat it or scoop the flesh — either way it’s rich, smooth, and naturally sweet. Each half makes the perfect single serving or simple side. Typically 4–5 inches and about 1 lb, honeynuts pack roughly twice the beta-carotene of regular butternut squash.