Hello all! Fall is in the air, and next week we’ve got some great produce on the menu. We are particularly excited for the Delicata Squash! Let’s explore why.
One of the most prized winter squash varieties is the delicata squash, which is oblong and yellow in color, featuring an attractive green or green and orange-striped pattern. Several growers rescued the squash from obscurity in the early 1990s. It had been popular in the US in the late 19th century, but gradually fell out of favor because its skin is a little more delicate than other winter squash variants, making it harder to ship. Its reintroduction pleased winter squash lovers and its creamy texture and extraordinary sweetness earned it nicknames like the “sweet potato squash”.
Though people may be able to obtain the delicata squash many parts of the year, it’s usually considered a fall harvest vegetable, and thus is easiest to find and is freshest in the Western Hemisphere from late August through approximately November. It will keep for months, provided it is stored carefully.
Delicata squash pairs well with hearty winter dishes. And, like all winter squash, delicata squash a great source of beta carotene—the same compound the body converts to vitamin A, which is essential for good vision, healthy skin and a strong immune system.
Try it roasted with red onion and aromatic rosemary or juicy pears and a dash of chili powder. Delicata steams up beautifully, too—it’s simple and festive tossed with dried fruit and toasted nuts. Or sauté thin slices with orange juice and a sprinkling of pistachio
sources: http://www.eatingwell.com/; http://www.wisegeek.com/what-is-delicata-squash.htm