Meet The Delicata Squash

The oblong shaped Delicata – pronounced dehl-ih-CAH-tah- is a fall delicacy. 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.

Unlike most summer squash (which are picked when immature and skins are tender), Delicata Squash have hard, thick skins and only the flesh is eaten. The mysteriously delicious yellow meat is reminiscent of a balanced dating life of a vibrant sweet potato and a sexy butternut squash.

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

Choose squash that have a hard, deep-colored rinds of course-free of blemishes or moldy spots.Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and 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 up to one business 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 peices 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 sheetpan and rub the squash discs in the oil w a sprinkle of salt and palm sugar- 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 maple syrup or honey.

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

Garnish with toasted seeds!

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