Delicata ... Deliciosa!

It's only in the past two years that I've become aware of Delicata winter squash. On a whim I picked one up at the farmers' market and took it home to bake, just like any other winter squash. What a revelation! Delicata's flesh is rich and buttery without the somewhat stringy texture of acorn, butternut, etc. After that first experience, I was always hunting for Delicata at the farmers' market when winter squash season rolled round. To my frustration, they were not plentiful, usually only one or two scattered among a few vendors. Even more nettling was the fact that the Delicatas I'd managed to scrounge resulted in such tasty soups, stews and more.

Over the past winter I decided there was only one way to obtain more of this delectable squash - and a pretty obvious solution at that. A packet of Delicata seeds was included in our Fedco seed order. Now I've never been big on growing winter squash. They have no manners in the garden, sprawling all over the place, taking no mind of the needs of their veggie neighbors. And then there's my biggest garden nemesis, the nasty, ugly, destruction-bent squash bug. (Did I mention that I don't like them?) They can take down a squash patch in days with no remorse, leaving more repulsive little nymphs in their wake. However, the siren squash had so completely won me over that I willingly gave over a spot to three hills of Delicata.

Yes, the plants did send out vines in all directions, cozying up to the dill and scallions, sneaking across the path into the tomato rows. Each week I gently lifted the vines and repositioned them back in their allotted space. No, the squash bugs did not do them in. (They were far more interested in the three zucchini hills nearby.) The Delicatas produced first many big showy blossoms, and then to my delight, they began to set fruit. Ultimately the plants succumbed to the prolonged dry spell we've had late this growing season and a powdery sort of mildew I'll need to read up on this coming winter. But a couple of weeks ago, when we gathered up the fruits and cleared out the plant debris, we had a bucket of seventeen squash - far more than we've had from the farmers' market.

Delicata squash are not long keepers like Hubbard and some of the other winter squash, so I'm anticipating a flush of Delicata-centered meals for the next several weeks. The dish I fixed last night was so simple but oh-so delicious.



Preheat an oven to 425°. Slice the squash into 1/2" sections and clean the seeds out of the centers. (A melon baller worked like a charm for this task.) Place the rings in a single layer in a shallow baking dish. Brush them with a mix of olive oil and melted butter. Turn them over and brush the other sides, then sprinkle lightly with salt and pepper. Bake for 30 to 35 minutes, until fork tender.

That's it! Now eat 'em with your fingers. The skins are so tender that if the squash are organically-grown, you can eat them, skins and all. I think they'd be fun to stack in towers or other imaginative presentations if you're so inclined. For my part, I'll skip the fancy presentations and enjoy the sweet treats as they melt in my mouth.