Delicata squash is a winter squash with green stripes, pale yellow skin, and sweet, orange-yellow flesh. Although considered a winter squash, delicata squash is in the summer squash family. Like summer squash the skin of the delicata is edible, although the seeds are usually removed. Delicata squash has a sweet flavor and is best enjoyed right after harvest unlike other storage variety squash. Delicata squash is most commonly baked, but can also be sautéed or steamed. Delicata squash is perfect for stuffing. The seeds of the squash can also be eaten, toast after cleaning the pulp. Delicata squash is a good source of dietary fiber and potassium.
Store delicata squash in a cool, dry place like a basement or cellar for a few weeks. In the refrigerator or on the counter use within a week or two.
Wash and pat dry. Using a very sharp, large knife, chop in half from stem to point. Scoop out seeds and bake skin side down at 350F, when squash is soft, turn over, and stuff with grains or drizzle with maple syrup. To peel, set the squash on it’s side and use a sharp knife to create a flat bottom. Set the squash on the flat side and use a paring knife or sturdy vegetable peeler to slice of the skin. Chop the peeled squash in half and scoop out seeds. Slice or dice according to your recipe.
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