Ever seen a squash that looks like a mini butternut? It just might be a honeynut.

Honeynuts aren’t just perfectly sized for two servings. They’re also super sweet and nutty tasting and—like other small squashes—they have skin thin enough to eat after roasting. Peeling? Don’t bother!

Developed by a Cornell University plant-breeding scientist and a chef, honeynuts are newbies on the vegetable scene. Around October, they start popping up at some farmers markets and supermarkets.

Fun fact: Honeynut skin starts out green and turns orange/golden as it ripens. So when you’re picking your squash, look for one with the fewest hints of green in its skin.

Nutrients? It’s too soon to say, but judging by other winter squash, expect a bevy of vitamin A (from carotenoids) plus fiber, vitamin C, and more.

Cooking is a snap. Halve the squash lengthwise, remove the seeds, and slice into half-inch-thick half moons. Then toss with 1 Tbs. olive oil and roast in a single layer on the bottom shelf of a 425˚F oven until the squash is tender and the bottoms are browned (about 25 minutes).

And if you don’t spot honeynuts, keep an eye out for acorn, delicata, or sweet dumpling squash. All are thin-skinned enough to skip the peeling.

Sweet? You betcha.