Photo: EQRoy (Shutterstock)
Through the years, I’ve cooked my way through lots of squash—and it can be a struggle. Even though I’ve conquered my fear of butternut squash, I was relieved when chef Dan Barber helped develop a smaller, sweeter version called honeynut.
But this fall, I discovered the easiest squash I’ve ever cooked. It’s called delicata, and it’s a cousin of zucchini, but with seeds. Think of it as a starter squash for home cooks who are intimidated by big honking versions like turban, or who don’t like the blander taste of acorn or spaghetti squash.
What is a delicata squash?
Delicata looks something like its name. The ones I’ve cooked are between eight and 12 inches long, and they’re easy to hold, sort of like a vegetable baton. Most of them are cream colored with green stripes, or a slightly darker golden color with stripes. The flesh is orange, like butternut squash. Each one yields enough cooked squash for one hearty appetite.
Photo: Micheline Maynard
Delicata squash can be cooked in a traditional way: Simply cut it open lengthwise, scoop out the seeds and goo, and roast it in the oven for about an hour at 375 degrees Fahrenheit. You can then empty out the flesh, fluff it up, and enjoy a simple side dish. Delicata also can be stuffed (see the tips below).
Can you eat the skin of a delicata squash?
Its edible skin is one of the best features of a delicata squash, and one that sets it apart from other squashes. When the squash is cut into slices, the skin …….
Source: https://thetakeout.com/easiest-squash-to-cook-roast-and-eat-delicata-is-best-1849615051