Kevin West’s Baked Honeypatch Squash with Poured Cream
Developed by plant breeder Mark Mazourek and chef Dan Barber of Blue Hill, this hybrid squash is known for its diminutive size, the sweetness of its flesh, its edible skin, and its reasonable storability.The seeds, available from Row 7 Seed Company, are part of a collection of new varieties developed for their taste and the vigor of the plants.
Ingredients
- 4 Honeypatch or honeynut squash
- ½ cup organic heavy cream
- Fine sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°.
- Line a sheet pan with parchment. Halve the squash lengthwise and scrape out the seeds with the edge of a teaspoon. Place cut-side down on the lined sheet pan and bake until the necks are soft and the juice around the edges is foamy and browned, 35 to 40 minutes.
- Remove the sheet pan from the oven and let rest for 3 minutes. Gently turn each piece of squash face up. Pour cream into the seed cups to fill, about 2 tablespoons each. Sprinkle with salt and freshly ground black pepper.
- Serve immediately before the cream is absorbed or wait a few minutes to hide the evidence.
Notes
From The Cook’s Garden © 2025 by Kevin West. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Photo by Kevin West