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.

Recipes

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  Recipe

  Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

  This autumnal salad is a kaleidoscope of shapes and colors.

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  Recipe

  Delicata Squash with Caramelized Shallots & Sherry

  Delicata squash is available for a short season in early-mid fall. Its sweet flesh is complemented here by caramelized shallots and dry sherry. If you can't find it (or if…

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  Recipe

  Quick-Roasted Winter Vegetables

  For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking…