10/02/2026
Pick up some Honey Nuts at this Saturday’s October 3rd farm market. Join Carousel Watergardens Farm from 9 am-12 pm in the parking lot of the Glenwood United Methodist Church at 2833 Valleyview Dr., Columbus, Ohio.
Stop by for our farms fresh delicious produce of including our fall produce of Honey Nuts, acorn, butternut, spaghetti squash and pie pumpkins, tomatoes, cherry & grape tomatoes, zucchini, yellow squash, patty pan squash, purple cauliflower, slicing cucumbers, cabbages, sweet onions, red onions, mini cucumbers, bell peppers, new red potatoes, French filet yellow beans, carrots, hot and sweet peppers and fresh hard neck-garlic. Don’t forget to check out our pantry-fare of honey, jams & jellies, pasta sauces, BBQ sauces, popcorn, herb dips, rubs & seasonings and soup mixes. Check out the delicious recipe for honey nuts below.
Be sure to check out our beautiful fall mums and don’t forget to pick up your farm fresh CSA eggs and ground beef.
See you this Saturday!
Recipe for Honey Nuts
Honey Nut Squash and Sausage Casserole
Ingredients:
One medium honey nut squash (about 2 cups when cubed)
A pound of mild Italian sausage (casings removed if needed)
A large yellow onion, roughly chopped
A couple of cloves of garlic, minced
A splash of olive oil (about 2 tablespoons)
Half a cup of chicken broth
A quarter cup of heavy cream
A teaspoon of dried thyme
A pinch of salt and black pepper
A cup of shredded mozzarella cheese
Instructions:
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Peel the honey nut squash, scoop out the seeds, and cut it into 1-inch cubes—you should have about 2 cups total.
3. Heat a large skillet over medium-high heat and add the olive oil, then crumble in the Italian sausage and cook for 5-7 minutes until it’s browned and no longer pink.
4. Tip: If there’s excess grease, drain it off to keep the casserole from being too oily.
5. Add the chopped onion to the skillet and sauté for 4-5 minutes until it’s softened and translucent.
6. Stir in the minced garlic and cook for another minute until fragrant.
7. Mix in the cubed squash, dried thyme, salt, and black pepper, and cook for 2-3 minutes to lightly toast the spices.
8. Pour in the chicken broth and heavy cream, bring to a simmer, and let it cook for 5 minutes until the liquid thickens slightly.
9. Tip: Don’t overcook the squash here—it should still be firm since it’ll bake more in the oven.
10. Transfer the entire mixture to the prepared baking dish and spread it out evenly.
11. Sprinkle the shredded mozzarella cheese evenly over the top.
12. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly and the squash is tender when pierced with a fork.
13. Tip: Let it rest for 5 minutes after baking—this helps the flavors meld and makes it easier to serve.
14. Remove from the oven and let it cool slightly before serving.
