This is a squash I discovered last fall that is so delicious and tender, I can’t wait to get back to the farmer’s market to stock up this fall.  I’m happy to eat it just cut in half, rubbed with olive oil, and baked on a cookie sheet.

One of the tastiest winter squashes I’ve tried, the Delicata squash pulp is sweet and creamy, with a flavor that’s similar to sweet corn, or even a sweet potato.  This squash is so delicate that you actually eat the skin!

Because of it’s delicate skin, it actually wasn’t well known around the world until recently.  Shipping was tough on its tender skin, so it didn’t transport well.  Now that shipping methods have improved, more and more people are finding these wonderful squash in their grocery stores.

Delicata squash is best from late summer through early fall.  If you are fortunate enough to have a farmer’s market near you, be sure to grab some.

My only problem now is that I’d like to find other ways to prepare them.  Like I said, the only way I’ve prepared them so far is to simply cut them in half lengthwise, rub them with olive oil, and lay the halves, cut side down, on a baking sheet in the oven.  I usually let them cook for about 20 to 30 minutes in a 350 degree oven.

Has anyone else fallen in love with this beautiful squash?  If you’ve found a new way to cook them, I’d appreciate it if you could share those ideas with me.  Thanks!