Market Fresh Finds: Delicata squash gaining in popularity

Fall season brings a change in weather and the leaves on the trees burst with color, but it also means seeing several squash varieties popping up at the market. So many sizes, shapes and colors to choose from!

A newer variety of squash that is becoming more popular is the delicata (pronounced dehl-ih-CAH-tah). It has a light yellow skin with green striped markings. They are usually about 5-9 inches long and 2-3 inches in diameter. Delicata squash is also called a peanut, bohemian or sweet potato squash. This squash is considered a winter squash, but it is the same species as the zucchini and summer squash. It has the taste similar to butternut squash, but the skin is not as hard and is edible so doesn’t need peeling. This makes it much easier to slice, cut and eat.

Delicata squash were around in the late 1800s but were prone to mildew, so after the Great Depression they became nearly nonexistent. This changed in the early 2000s when the Plant Breeding program at Cornell University bred a variety resistant to typical squash diseases and has produced a hardy variety that we see today.

To select a delicata squash, test the rind with your fingernail. The skin should retain its shape when pressed and the stem should be dry.

Delicata squash have a shorter storage life than other winter squash varieties. They can be stored up to four weeks in a cool, dark, dry place. If you have extra squash that has been cut, wrap it in plastic wrap and refrigerate up to 5 days.

This squash is a great source of potassium, magnesium, manganese, vitamins C and B and, of course, dietary fiber. Delicata squash, however, is not a good source of beta-carotene.

Delicata is one of those squash that looks great in a table decoration, but also a delicious, versatile addition to your fall menus. The creamy yellow flesh is sweet, so additional flavorings or seasoning are not necessary. Delicata can be baked, steamed, oven roasted, stuffed, or microwaved. An easy quick way to prepare delicata is to cut the squash lengthwise and remove the seeds with a spoon. (Save them to roast later). Cut each length into 1/4 -inch thick slices. No need to peel, as the skin is edible! Place the rings on a cookie sheet and spray with oil and sprinkle with salt and pepper or other herbs. Broil on low until golden brown specs appear. Flip over and let cook until those specs appear again. Remove and serve. Note: The thinner you slice the squash, the crispier the rings will be.

To roast the seeds, first wash well, getting all the excess squash membrane off. Cover with water in a saucepan, bring to a boil and simmer for 5 minutes. Drain and place in a bowl to coat the seeds with a bit of olive oil. Then spread on a cookie sheet and roast in a 325-degree oven for 20 minutes, stirring every 10 minutes. Sprinkle with salt, cool and enjoy!

For additional squash recipes, check out Chef Scotty’s Market Fresh Recipes at http://extension.wsu.edu/clark/?p=8163. The FINI program provides help to SNAP consumers to purchase more fruits and vegetables at local farmers markets. Find out more at www.clark.wa.gov/public-health/snap-farmers-markets.

Sandra Brown, WSU faculty emeritus, is a Clark County WSU Extension master food preserver. For additional recipes, food preservation and food safety information visit http://extension.wsu.edu/clark/?p=1134 Have questions? Call MFP Helpline: 360-397-6060 ext. 5366 or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”