Meet The Delicata Squash

Delicata is commonly considered a winter squash, it is scientifically classified as a summer squash due to its thin and edible skin. Also, to be more confusing, it’s a fruit, commonly considered a vegetable due to its savory flavor. The oblong-shaped Delicata – pronounced dehl-ih-CAH-tah- is a fall delicacy but stores really through Winter. This succulent squash has a beautiful pale yellow skin with green striped markings and often ranges in size from 5 to 9 inches in length to 1 1/2 to 3 inches in diameter.

Delicata squash has become very popular in recent years and has become a favorite thanks to its nutty sweet flavor and delicate skin that doesn’t have to be removed before cooking and eating. The mysteriously delicious yellow meat is reminiscent of the balanced dating life of a vibrant sweet potato and sexy butternut squash.

These seasonal beautiful baes can be roasted or steamed. Combined with butter and fresh herbs, Delicata Squash is a good source of vitamins A and C.

Choose squash that has a hard, deep-colored rind-free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh allows it to store longer than summer squash and keeps the magic inside safe!

Delicata Squash should be stored in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate for up to one week.

Can be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places and bake halved squash hollow side up. Personally, I wash and slice in onion ring-sized pieces using a round cookie cutter I will remove the seeds and soak them in garlic salted water for an hour – roast the seeds separately. I then proceeded to generously oil a stainless steel sheet pan and rub the squash discs in the oil w a sprinkle of salt – I then blast roast on high heat 425’F for good Caramelization. I flip them halfway through the cooking process re-season- reduce oven to 325’F degrees and continue roasting until pierced throughout gently with a fork. Remove from the oven and drizzle with a tiny smidge of maple syrup or honey.

You can also cut in half toast flesh side down and scoop cooked flesh into a bowl mash with plant-based butter, honey, or maple syrup, a wee bit of pumpkin pie spices, non-dairy nut milk to make the best mashed Delacata you’ve ever tasted!

Garnish with toasted seeds or your favorite nuts!


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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