This squash is also called the peanut squash or the bohemian squash. It has a beige skin with green stripes. With its creamy pulp, the delicata tastes a bit like corn and sweet potatoes. You can bake it, steam it or microwave it. I found sticking it in the oven for about an hour was pretty hassle-free. Just poke it with a fork and if the skin gives then it's done. Once you cut it longitudinally, you will find it has some seeds but not nearly as much as the spaghetti squash. Because the skin is so tender it is edible as well.
I have prepared it in two way:
1. emptied the squash and added a little bit of cinnamon to the pulp then added some cream cheese to it. Very creamy and delicious! You can add it to tender leaves of a cabbage and eat it like a wrap or you can use it as a spread on fruit or crackers.
2. Cut the squash longitudinally and took the seeds out, then closed it back up and cut it in little slices.
It's really good any way you fix it.
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| Delicata squash with cream cheese |
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| Sliced squash |
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