[citation needed] Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.

Around 2006, Cornell professor and plant breeder Michael Mazourek began developing a cultivar that eventually entered USA national markets in 2015 through Row 7 Seed Company.

[11][12] Honeynut squash has a variable shelf life once peeled or prepared; it can be refrigerated for up to one week, or frozen for up to three months.

In later years, Michael Mazourek was prompted to continue its development by his advisor, plant breeding professor Molly Jahn, who wanted to make Cornell University products available to consumers and seed companies.

There, farm director Jack Algier asked Dan Barber, chef and owner of Stone Barns' restaurant Blue Hill to cook the plant breeders' products for the group.

Mazourek had been developing the honeynut squash for about a year by this time, but had not received positive responses from seed companies or farmers, and had never been asked to breed plants to optimize flavor.

Barber's roasting technique went hotter and longer than most cookbooks advised, caramelizing the squash, concentrating its flavor, and bringing out its sweetness.

Mazourek had previously microwaved or steamed squash, which added water and diluted flavor, the standard technique used to test all new vegetable varieties at Cornell at the time.

[16] Mazourek and Barber are now working on a smaller product, 898 Squash, which will have an extended season, higher yield, and a slightly thicker skin, allowing it to keep its quality in storage longer.

[6] The squash is also suitable for baking, boiling, sautéing, mashing, puréeing, or adding to soups, stews, or braises.

The squash pairs well with kale, miso, radicchio, green apples, pine nuts, quinoa, farro, garlic, onion, chives, thyme, sage, nutmeg, cinnamon, black beans, Parmesan cheese, mushrooms, corn, maple syrup, and honey.