Delicata squash

Delicata is the squash that nearly disappeared.

It fell out of favor and almost vanished from the marketplace after the Great Depression of the 1930s because of its susceptibility to leaf blights, short shelf life and relatively low field yields.

in the early 2000s plant breeders at Cornell University in New York developed a variety that was more resistant, durable and productive, and after it won a prestigious national award it made a comeback as striking as its unusual appearance.

It’s a small to medium squash, typically six to eight inches in length and about three inches in diameter. Its long and narrow shape and grooved, cream-colored skin set it apart from other varieties. Some new varieties are round, making it look similar to a melon or acorn squash.

It’s generally considered a winter squash because it has moderate storage capability, but unlike other squashes in that category it has a thin skin at any stage of development or any season. So it doesn’t need to be peeled before using, and can be eaten as soon it is mature.

It has been gaining popularity as a summer vegetable as well as a winter storage staple and is being grown and sold at markets by more and more farmers. But it’s still not often seen in supermarkets..

The delicata has firm, fine-grained, yellow to orange flesh and a central seed cavity. Its flavor, when cooked, is sweet, rich, and moist, much like a sweet potato. Fans consider it one of the best-tasting squashes available.

Delicata holds its shape well through cooking, making it an excellent choice for stuffing with grains, meats or cheese, and baking. It can be sliced into rings or cubes and braised, stewed, sautéed, steamed or roasted. Cooked squash can be used in an endless array of recipes such as tacos, soups, salads, gratins, sandwiches, risotto, pizza, and pasta.

Delicata is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.