Delicata Squash
Delicata squash is a small, oblong winter squash with cream-and-green striped skin and a sweet flavor often compared to a cross between sweet potato and corn. Unlike thicker-skinned winter squashes, its thin skin is tender enough to eat, which makes it especially quick to prepare.
How to buy
Choose squash that feels heavy for its size with firm, dull (not glossy) skin and no soft spots or deep cracks. A matte finish is a good sign of ripeness; very glossy skin can mean it was picked too early.
How to store
Keep whole squash in a cool, dark, dry spot, where it keeps for 1-2 months; refrigerate once cut, using within a few days.
Culinary profile
- Flavor
- Sweet and mild with notes reminiscent of sweet potato and corn, less starchy and intensely sweet than butternut. The thin skin adds a slightly earthier edge when eaten along with the flesh.
- Texture
- Firm raw, tender once roasted, with a thin skin that softens enough to eat rather than needing to be peeled away.
- Aroma
- A mild, sweet, faintly nutty smell that becomes more noticeable once roasted.
How to prepare
- Halved and roasted in rings — Sliced crosswise into rings, seeds scooped out, and roasted until caramelized -- no peeling required.
- Stuffed — Halved lengthwise, seeded, and filled with grains, cheese, or dried fruit before baking.
- Sautéed — Cut into half-moons and pan-cooked until browned and tender.
- Pureed into soup — Roasted and blended with stock into a smooth, naturally sweet soup.
- Shaved raw into salad — Thinly sliced on a mandoline for a crisp, lightly sweet raw salad component.
Classic dishes
American
- Roasted delicata squash rings — Squash sliced into rings and roasted whole with the skin on until caramelized at the edges.
- Stuffed delicata squash with quinoa and cranberries — Halved squash filled with a grain stuffing and baked until tender.
- Delicata squash salad with kale and pomegranate — Roasted squash tossed with hearty greens and tart pomegranate seeds for a fall salad.
- Delicata squash soup — Roasted squash blended with stock and aromatics into a smooth, sweet soup.
- Maple and brown butter roasted delicata — Squash rings roasted and finished with browned butter and maple syrup.
- Delicata squash hash with eggs — Diced squash crisped in a skillet and topped with a fried or poached egg.
- Delicata squash and brown rice bowl — Roasted squash served over grains with greens and a tahini or yogurt dressing.
Italian
- Risotto con la zucca — A creamy autumn risotto using roasted squash folded into slow-cooked rice.
- Ravioli di zucca — Pasta parcels filled with sweetened squash puree, traditionally made with various winter squashes including delicata.
Mexican
- Roasted delicata squash tacos — Caramelized squash rings used as a filling for tacos with lime and cotija cheese.
Indian
- Delicata squash curry — Cubed squash simmered in a spiced tomato or coconut-based curry sauce.
French
- Gratin de courge delicata — Sliced squash baked in cream with a browned cheese crust.
Mediterranean
- Delicata squash flatbread topping — Thin squash slices roasted on flatbread with cheese and herbs.
Middle Eastern
- Squash and chickpea stew — Cubed squash braised with chickpeas and warm spices into a hearty stew.
- Roasted delicata with tahini and za'atar — Roasted squash rings drizzled with tahini and sprinkled with za'atar.
Substitutions
- Butternut Squash — Sweeter and denser than delicata, with a tougher skin that needs peeling; use in equal amounts for soups and roasting.
- Acorn Squash — Similar sweetness and size; also roasts well in wedges, though its skin is thicker and usually not eaten.