The farmer’s market has oodles of awesome squash—butternut, hubbard, acorn, and lots of other wonderful varieties whose names I don’t know. It’s time to make Honey-Glazed Squash.
This old-time recipe contains not only honey, but also lemon juice and ground mace. The lemon juice gives lovely citrus undertones to the honey which mingles with the delicate flavor of the mace.
If desired, chopped walnuts can be mixed with the squash for added flavor and crunchiness.
If you are looking for a recipe for candied, squash, this IS NOT the recipe for you. But if you want a classic recipe for a rich, but sophisticated glaze, that is unexpectedly flavorful, you’ll love it.
Honey Glazed Squash
2 cups winter squash (butternut, hubbard, etc.) –pared and cut into 1 inch cubes
2 tablespoons butter
1/4 cup honey
1 tablespoon lemon juice
1/8 teaspoon ground mace
1/3 cup chopped walnuts (optional)
Put cubed squash in a saucepan and cover with water. Turn heat to high and bring to a boil; reduce heat to medium and cook until just barely tender (about 12-15 minutes); then thoroughly drain the squash.
Meanwhile in another pan, melt the butter; then stir in the honey, lemon juice, and mace. Using medium heat bring to a boil, then reduce heat so that the liquid simmers. Cook until the liquid begins to thicken into a honey syrup (about 8-10 minutes). If desired, add the walnuts. Add the drained squash cubes to the syrup, and gently turn the cubes to coat with the honey glaze. Place glazed squash in a serving bowl.
3 servings
Any type of winter squash can be used for this recipe, but here is the squash that I used. Can you help me identify it? It cooked up beautifully–the cooked pieces were tender, but retained their shape well.
At the farmer’s market, it was in a group of squash—all which had long crooked necks—that were labeled as butternut squash. However, the butternut squash every other producer was selling had much shorter necks.
This squash probably weighed about 5 or 6 pounds. I have a very vague memory of a squash called the Pennsylvania Dutch crookneck squash that we grew when I was I child which I think looked similar to this. But this squash was smaller than what I remember them being. So I’m confused. Is it a butternut squash? . . . Pennsylvania Dutch crookneck squash? . . . something else?
A Hundred Years Ago 
The crookneck squash that I’m familiar with is much smaller, yellow, and harvested in the summer. Our way of cooking those (in the south) is with bacon grease and onion, scorched to the bottom of the pan. Served with fried cornbread. Nothing healthy about that dish! I’m not sure what variety yours is. But that recipe sounds delicious.
mmm. . . Your recipe sounds delicious. And, squash is a vegetable. . . there’s got to be something healthy about it. 🙂 Summer crookneck squash also grow up here–though zucchini and straightneck yellow squash seem to be more popular.
I think it’s a Butternut Squash. I have bought some with a long neck like that in the past. BUt I could be wrong. Maybe a real farmer can verify that.
You’re probably right–I was just surprised by how different it looked from all the other butternut squash at the farmer’s market.
I cook my squash in the crock pot with the broth, caramelized onions and celery. Then puree it when very soft.
mmm–that sounds really good.
I believe it is. Their are different hybrids in butternut squash but I only ever planted the Waltham type. I love butternut squash! This recipe sounds wonderful.
Interesting. . . I never thought about there being different “subvarieties” within the butternut squash category.
It looks like a type of butternut squash.
The recipe sounds lovely. I especially love the addition of lemon there. I think it can also work well with oranges.
The lemon is a nice addition, and added a pleasant taste surprise when I took my first bite. I think that I was unconsciously anticipating that the glaze would taste similar to the glaze on candied sweet potatoes–and it was nothing like that. Orange juice would also probably work well in this recipe.
Here’s a link I found with names and photos of squash. It looks like you squash is butternut.
http://www.epicurious.com/archive/seasonalcooking/farmtotable/visual-guide-winter-squash
Thanks for finding the link. It’s a nice guide to winter squash. I’ve seen a lot of Kabocha squash this fall–but didn’t know its name before. I may have to buy one.
I’m still a little confused about my squash. My squash may be a butternut, but the butternut in the link photo has a very thick straight neck and is more squat than my squash. My squash was long and skinny with an gangly, curved neck.
Loving your vintage recipes & blog, Sheryl! Wonderful!!
Thanks for taking a moment to write this kind note. It’s wonderful to know that you enjoy this blog.
Oh, this looks good! I never know what to do with squash–this look like a great option!
This may sound unusual–but my husband’s favorite vegetable is winter squash, so we eat it a lot. I also like to make squash soup, mashed squash with butter, fried squash, squash mixed with other winter vegetables like parsnips. . .
nice!
Thank you! It’s nice to hear that you liked it.
This dis looks absolutely luscious. Will try it tonight. Off to Gelson’s.
DISH!!
I hope that you enjoy it. Be sure to let us know how it turned out.
It’s a butternut…the length of the neck can vary.
Thanks for the information. It’s helpful to know that the length of the neck can vary.
Looks delicious! A great fall recipe!
Yes, it is a nice fall recipe. I enjoy cooking seasonal foods.
It’s butternut, for sure. I’ve seen them with those long necks. It’s just a very healthy squash — or on the veggie equivalent of steroids! The recipe looks good. I wonder if it would work with real maple syrup instead of honey? I may try it both ways. I’m not usually such a fan of honey, although I use it in my cranberry/orange relish and it works fine there.
I’ve always baked squash. Are there any tricks to peeling one? I’ve never done it. (Here comes another new experience!)
I love it- the analogy makes me understand why my squash looks like it does. The recipe should work just fine using maple syrup. It always adds a nice flavor to foods. If you try the recipe both ways, be sure to let us know which you prefer.
Butternut squash are fairly easy to peel. I usually just use a paring knife, though I’ve occasionally used a vegetable peeler and that also works. I generally cut off a section of the squash (and remove the seeds if necessary), and then halve or quarter that piece before peeling. I think that it’s a little difficult to peel all the way around the circular squash and that it’s easier to do each chunk separately. After each chunk is pared, I cut it into cubes.
This sounds good – I have never used mace before so I added it to my shopping list. Perhaps it will show up, after a trial run, on our Thanksgiving menu. 🙂
Mace is similar to nutmeg, but has a stronger flavor. Mace is made by grinding rough “threads” on the outer coating of the nutmeg seed. Nutmeg is made from the kernels in the seed. I think that mace was more popular a hundred years ago than what it is now. I’ve seen it called for in several old recipes–but can’t think of any modern recipes that include it as an ingredient.
I’m looking forward to hearing how the trial run turns out.
Wow – tried your recipe and it’s delicious – thank you!
Thanks for sharing that you made this recipe. It’s wonder to hear that you liked it.
Love how you keep the past alive. Now for honey glazed squash I’m in.
Thank you for the kind words. It’s wonderful to hear that you enjoy this blog.
I believe it’s a Pennsylvania Crookneck Squash. I am trying this recipe, sounds yummy!
I also still kind of think that it might be a Pennsylvania Crookneck Squash–even though everyone else who commented thought that it was a variety of Butternut Squash. That said, I guess that it doesn’t really matter what kind of squash it is. The one in the photo was very tasty–and the following week I went back to the farmer’s market and bought another one that I plan to use over the holidays.