This is the sweetest squash we have ever found – so we grow lots and lots and lots! Plus it is so easy to use.
We just slice it into 1 inch chunks (in disks) and STEAM it until tender. Just scoop out the seeds in the middle and enjoy! Remember the skin is edible – so easy and so good.
The kids will love this one.
Roast with a bit of in the small rounds at 350 for about 25-30 minutes. Flip once. Enjoy!
These are sooo good! I love that they’re small – perfect for just me.
Tonight, I made this recipe using the Honey Boat squash (and I used dried cranberries instead of cherries): http://www.marthastewart.com/314820/wild-rice-stuffed-squash
Yummmmmmmmm! The wild rice with a scoop of super sweet squash is just heaven! I can’t wait to make more.
Do you scoop out the seeds before or after steaming?
Either way works! It is easier to scoop them out when cooked.
Those are absolutely delicious. I prepared one, cut into moon-shaped slices and roasted with olive oil, salt and pepper. It came out so delicious, my daughter just ate the whole thing before it made it to the table. Luckily I had another one at hand to make for dinner 🙂