Delicata squash is something I discovered recently thanks to my local CSA (Community Supported Agriculture). It is a long, round heirloom squash with ribbed sides. The think, edible skin is yellow with darker yellow or green stripes. The flesh is the color of orange sorbet. It is similar in taste and texture to acorn squash. Because of its thinner skin, delicata doesn’t keep as long as most winter squash, so try to prepare it within a few days of purchase.
The recipe below is a method I frequently use to cook acorn squash, unless I’m trying to be all fancy by placing intact squash halves on people’s plates as with this recipe. It’s the perfect method for serving up a beautiful delicata squash. My 2 1/2-year-old daughter couldn’t get enough of the sweet, tender “rainbows” at dinner the other night. Neither could I!
- 1 medium delicata or acorn squash
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- Salt and pepper, to taste
- A pinch of cayenne pepper, optional
- Preheat oven to 400ºF.
- Rinse the squash and cut it in half lengthwise (from stem to tip). Scoop out the seeds and discard.
- Cut the squash halves into 1/2-inch thick slices. Arrange on baking sheet.
- Brush butter on both sides of the squash slices. Sprinkle with brown sugar, and season to taste with salt, pepper and, if desired, a bit of cayenne.
- Bake for 20 to 25 minutes, until squash is tender and has begun to brown.
- Serve immediately.