Delicata’s a Winner
26 October 2007 by Jean Johnson
We all stood around the delicata wondering just what we’d do with it. I, at least, knew it as a winter squash that could be baked and scooped out for just plain eating or incorporation into all manner of things. But after I got my quota home and checked the web, I realized two things: it’s not as good a keeper as other winter squashes and the husk is edible. That’s all it took for me to get on roll with delicata.
Certainly the flesh is yummy hot from the oven with butter or good oil. But it can go considerably more distance than that. This week alone I’ve chopped up cold halves to put into warm salads and also used the cold boats as holders and scoopers for lunches. I even stuffed them with white beans and roasted green tomatoes.
I’ll definitely be growing delicata next year.
2 Responses to “Delicata’s a Winner”
Oh my! These not only look yummy I just know I will love this squash once I finally find one. I may have to wait until I grow my own next year. The closest farmer’s market is a 2 hour drive into the heart of downtown Phoenix.
Someone there might be selling this but it is just too far to go.
Thank you, Jean for posting this. I could take a spoon and dig in right this minute (lunch time here in the desert as I write this:). This is all I would need. Well . . . perhaps a hot cup of strong tea or a glass of chilled wine and a bit of crusty bread. Heaven on earth. I do love squash.
By Lindy Barnes on Oct 26, 2010
They are small too, so cook way faster than your usual winter variety.
By Jean Johnson on Oct 27, 2010