Honeynut squash is a winter squash cultivar bred from butternut and buttercup squash. It has a similar shape and flavor to butternut squash but averages about half the size and is significantly sweeter. It has dark tan to orange skin and orange fleshy pulp. When ripe, it turns from green to a deep orange and becomes sweeter and richer. It has two to three times more beta-carotene than butternut squash. Although technically a fruit, honeynut squash is used as a vegetable that can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.
The squash was first developed in the 1980s by Richard W. Robinson, a professor emeritus at Cornell University. Robinson cross-bred two species of Squash, though the original product never reached markets. Around 2006, Cornell professor and plant breeder Michael Mazourek developed a cultivar that successfully entered USA national markets in 2015. He received assistance in developing the product from Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns in New York. The pair are currently developing an improved product, known as 898, expected to have an improved shelf life.