I found these little guys at the farmer’s market last weekend and, of course, needed to buy ten of them. (Thank god I have bari arm strength.) Among a sea of familiar gourds, the sign in front of these new-to-me honey nut squash said that they were a pint-sized version of butternut squash (duh) but intensely sweeter. Half of my brain thought, “Riiiiight, these are mutant baby butternut squash with a made-up name.” The other half thought, “So cute. So tiny. And sweeter than butternut?” We know how this story ends — had to have em, had to find out. The verdict? That sign wasn’t lying. They’re super sweet, so good and the cute tiny-vegetable factor really shouldn’t be overlooked.

stuffed honey nut squashIMG_2588

ingredients:

  • 8 honey nut squash
  • 1 tbsp. coconut oil
  • 2 cups shredded cabbage
  • 1/2 medium onion
  • 2 cups cooked brown rice
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins, dried cranberries or dried cherries
  • 1 tsp. kosher salt.
  • 2 tbsp. tahini
  • 1 tsp. raw honey
  • 1 tsp. minced garlic
  • 1/4 tsp. cumin
  • 1 tbsp. warm water

directions:

  1. Pre-heat oven to 425ºF. Cut each squash in half lengthwise, scoop out seeds and bake skin side down for 15 to 20 minutes, depending on the size of your squash.
  2. While the squash is baking, heat coconut oil in a medium pan and saute onion and cabbage for 7 to 10 minutes, until soft and cooked through.
  3. Mix together cabbage, onion, cooked brown rice, sunflower seeds, raisins and salt.
  4. In a small bowl, whisk together tahini, honey, garlic, cumin and water. Set aside.
  5. Remove squash from oven, stuff with rice mixture and drizzle with tahini sauce.