These organically grown honeynut squash are personal-size winter squash with deep orange skin and dense, sweet flesh, each small enough to sit in one hand. Honeynut is a modern variety, bred at Cornell over decades and made famous with help from chef Dan Barber, who roasted the early fruit hotter and longer than the cookbooks advised and put it on his menu. It is essentially a miniature, concentrated butternut, noticeably sweeter, and its thin skin is edible once cooked, so there is no peeling. Skin color marks ripeness, turning from green to deep orange when ready. Halve lengthwise, scoop the few seeds, and roast cut-side down at high heat until the flesh caramelizes. The halves are also built for stuffing. It pairs especially well with brown butter, maple, sage, and chili flakes.