Delicata: The No-Peel Squash You Should Be Cooking

You may have seen delicata popping up around markets at the end of summer: They’re smallish compared to other cold weather squashes, oblong shaped, and pale yellow with orange or green stripes. 

But why do I love them so? Delicata offer a similar earthy-sweet autumnal flavor to what we love in acorn or butternut squashes but with none of the frustrations we’ve come to expect in typical squash preparation. Hacking through a tough squash with a cleaver and mallet? Not here! Delicata’s narrow shape and smaller size means there’s less scary squash to cut through. 

Peeling away layer after layer of fibrous skin? No need! Delicata’s thin, tender skin is edible and delicious! Scooping out those pesky seeds? Well yes, you do still have to do that, BUT you can roast them to make a tasty snack that makes it worthwhile. Just rinse and dry the seeds, toss them with oil (about 1 teaspoon of oil per ⅓ cup of seeds) and a pinch of salt, and roast them at 350 degrees until toasted and crunchy, 15 to 20 minutes.

Once the squash is halved and seeded, you can roast the halves (plain or filled with a stuffing—I suggest trying the filling from this Sausage-Stuffed Acorn Squash) or slice them into half moons, like we do in this Miso-Glazed Pork with Squash and Brussels Sprouts. Either way, I think you’re going to love them! Just save some for me, will ya?