The Honeynut resembles a mini butternut squash, measuring about 6" tall. Honeynuts have an intense natural sweetness that becomes rich, caramel-y, and almost malt-like when roasted at high heat, they don't have to be peeled because they have thin skin (similar to a delicata), and they have 3 times the amount of beta-carotene packed in compared to their larger butternut cousin.
Plant breeder Michael Mazourek, who refined the Honeynut squash with feedback from chef Dan Barber, describes Honeynuts as “starchy with a smooth, even texture, and a flavor that gets sweeter as you eat it.”