Rare heritage seeds make for the most exciting current recipes and raves. I got the inside scoop about the honey nut squash when I was at a community dinner at Happy Girl Kitchen before the lockdown. Jordan Champagne had roasted the small dense delicious squashes and served them with some delicious sauce and roasted nuts. It became clear, this rising variety was special and Ive had my eye out for them ever since.
I think what makes them so notable at a glance is their single serving size. 1 roasted half is the perfect portion. Next the rich flavor is guaranteed to blow any butternut out of the water. This Honey Nut Squash is the ORIGINAL and heirloom to the rest. Think heirloom tomato vs Beefsteak!
For this recipe I precooked the squashes for 25 minutes at 350. I noticed they over cook quickly so keep an eye on them because they are much smaller than the butternut. I actually ate them the next day at room temp with a fist full of arugula, pomegranate seeds, a squeeze of fresh lime, olive oil, sprinkled with salt and drizzled with tahini.
Another special heirloom addition to this delicate salad is the mexicola avocado. A variety I discovered while living in community down in Big Sur. This smaller dark and thin skinned avocado is very nutty and has the unique feature of a an EDIBLE SKIN!! You wont believe it until you try it.
Many blessings to your adventures with local food systems and sustainable living my friends!
Guten Appetit!
Michelle Magdalena
