Have you seen these beauties at your local farmer's market or food co-op? In my elementary school years, I remember trying acorn squash and not liking it, even though it was covered in brown sugar and butter. That distaste stayed with me over the years. I assumed squash was squash and that it all tasted the same. Then about five years ago, after admiring how beautiful and colorful the winter squash varieties were, I decided to give it another try. I did some reading on the different varieties of squash and picked up some Delicata, banking on the promise that “this is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes.” Oh boy it was all that and more! I think that particular fall we ate so much squash we turned orange. If you haven't given this winter squash variety a try, what are you waiting for?
1. When shopping for Delicata squash look for small firm squash. The skin should be bright yellow and orange with green veins branching through them.
2. Wash the squash and cut in half lengthwise. What I like about Delicata squash is as long as you have a sharp knife, it is not difficult to cut through the exterior. Cutting spaghetti squash on the other hard takes a meat cleaver and my husband.
3. Scoop out the seeds with a spoon. The seeds can be cleaned and roasted. The innards scoop out rather easy.
4. Lay the squash halves cut side down in glass baking dish. Bake at 400 degrees F for 25 minutes or until fork tender.
5. Delicata squash is so flavorful that all it needs is a little butter and some Celtic sea salt. Of course, if it's your fancy, throw some herbs on it or maybe some cinnamon or allspice. Oh and you can eat the skin too!
