In our CSA (Community Supported Agriculture) bag this week we received two types of squash an acorn squash and something new to me a delicata squash. Delicata squash are long and narrow. The color is an off white or light yellow color with some orange and green lines. We prepared the acorn squash in a crockpot, recipe here. It was seasoned with cinnamon, nutmeg, brown sugar and butter. Both of my children enjoyed the taste of the squash. I’m pretty sure the sugar helped increase their acceptability of the squash and next time they may be more game to try it when I make a more savory squash recipe.
We baked the delicata squash. It was seasoned with butter, lime juice, chili powder, salt and pepper. My kids weren’t quite as willing to try this one. It must have been because there was no sugar. It had a nice taste and reminded me of a potato. It would make a great Thanksgiving Day side dish.
Delicata is a winter squash also known as peanut squash, Bohemian squash, or sweet potato squash. Save your time peeling the skin. It has a delicate thin skin that is edible. Delicata squash holds it shape well and can be baked, microwaved, steamed, or sautéed. The seeds can also be prepared by toasting them.
Delicata is low in calories and provides an excellent source of vitamin A, fiber and potassium. For more ways to cook delicate squash check out this link to 10 ways to enjoy delicate squash.