Hard winter squash, from pumpkin to butternut, are enormously nourishing — an excellent source of vitamin A, C, and fiber in particular. But often when I spy these colorful, anti-oxidant-rich winter beauties at the market, and imagine myself back in my kitchen trying to wrestle the rock-hard flesh and awkward shape into a cooked dish, I walk on by. Winter squash makes me tired.

Delicata, however, is one squash variety that’s a little easier on the cook. It’s become a wintertime staple in our house, and one my kids quite fancy. Smaller than most varieties, delicata have a sweet flesh and a thin skin that is perfectly edible.

My method for preparing them involves nothing more than splitting the squash down the center, scooping the seeds, dotting the insides with butter and maple syrup, and baking them until tender. No need to fuss with a peeler or strong-arm the flesh into fat cubes. If you want to take it a step further, they make an excellent vessel for stuffing.


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  1. Pamela
    01.21.2013 at 8:48 AM #


  2. 01.21.2013 at 9:49 AM #

    I like easy. Roasting is pretty easy. Like the simplicity of the ingredients too. I’ve seen some delicata at the market recently. We’ll give it a try.

    • katiemorford
      01.21.2013 at 2:32 PM #

      Oh good. Let me know how you like it.

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