Move over butternut and spaghetti squash! It's time to give the "new kid on the block" a try - delicata squash. I first discovered this unique gourd when I was in college and have been a big fan ever since. I guess you could say it was love at first bite!
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Delicata squash combines the best features of both summer squash and winter squash in that its skin has a tender, appealing texture (when cooked) with a firm flesh that tastes like sweet potatoes! This heirloom squash variety is packed with fiber (especially if you eat the tender skin), and is chock full of beta-carotene (an antioxidant that supports eye health) and vitamin C, but is relatively low in calories. When selecting a delicata squash, opt for one that is heavy for its size, is firm, and has dark green stripes (I should've selected a squash with greener stripes).
I prefer roasting my delicata squash whole in the oven on a cookie sheet at 350 degrees, but when I'm short on time, I simply add ~4" water to a glass dish and microwave the squash for 4 minutes and then rotate the squash and microwave for an additional 4 minutes, it can't get any easier!
I prefer roasting my delicata squash whole in the oven on a cookie sheet at 350 degrees, but when I'm short on time, I simply add ~4" water to a glass dish and microwave the squash for 4 minutes and then rotate the squash and microwave for an additional 4 minutes, it can't get any easier!
After the squash is finished cooking, cut it in half lengthwise and scoop out the seeds (you can roast the seeds for a snack, just like pumpkin seeds!). My favorite toppings include coconut oil with apple pie spice. If you get a really good one, it doesn't need any seasoning! Who knew simple eating could be so delicious?
You can find recipes online for squash bisque/soup, squash hummus, and more various recipes! This versatile squash provides a nice break from the more common winter squash varieties without sacrificing any key nutritional features.
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