What is it?
These squash have yellow or cream-color skin with dark-green stripes. Delicatas have moist flesh that tastes like a combination of roasted corn and lemon zest; their flavor becomes richer when roasted or sautéed. They’re small, only 1/2 to 1 pound each, and their flavor is sweet and creamy. Slice and steam until tender and then toss with a balsamic vinaigrette and pine nuts. Halve lengthwise, seed, and slice or stuff. Brush with a little olive oil to burnish the skin and then bake. Or roast with other root vegetables and drizzle with melted butter.
Don’t have it?
Substitute acorn squash.
How to choose:
Delicata squash have tender, edible skin, so they’re harder to find out of season. Because of their thin, edible skin, they don’t have a long shelf life, so inspect them carefully for bruises and cuts.
How to prep:
No need to peel the thin edible skin of this sqaush.
How to store:
Store them at room temperature for no more than two weeks.
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