DELICATA SQUASH SKIN

Restaurants currently purchasing this product as an ingredient for their menu. Today the Delicata squash can be found at grocers and farmers markets in North America, Central America, Europe, Asia, and Australia. It s not until the 1990’s when new and improved varieties of Delicata, such as the Cornell bush were created that the Delicata again began to grow in popularity as a favored winter squash in the United States. The Delicata quickly became a preferred squash and maintained its popularity thru the 1920's until it fell out of favor around the time of the Great Depression. The Delicata squash was first introduced in 1894 by Peter Henderson Company of New York. The AAS award celebres the year’s best new varieties of fruit and vegetable seeds that have exhibited superior growing performance in gardens of North America. The Cornell bush delicata squash was selected as a 2002 All American Selections Winner (AAS). Demand for the Delicata squash was revived in the late 1990's when Molly Jahn and George Moriarty of Cornell University developed a compact, higher yield, and disease resistant variety known as the Cornell bush delicata. The Delicata squash was at one time popular but failed to sustain favor during the Great Depression due to its vulnerability to disease, short shelf life, and yield issues. Delicata squash and will keep for several weeks at room temperature when stored in a cool and dark place. Delicata squash pairs well with apple, pear, fennel, kale, spinach, arugula, garlic, shallot, parsley, sage, lemon, maple syrup, butter, toasted pecans, hazelnuts, and walnuts, quinoa, eggs, white beans, dried cranberries, cinnamon, nutmeg, brown sugar, Italian sausage, ground beef, roasted poultry, feta, blue, parmesan, and mozzarella cheeses. Delicata squash can also be sliced into rings or cubes and used in an endless array of recipes such as tacos, soups, salads, gratins, sandwiches, risotto, pizza, and pasta. Delicata squash holds its shape well through cooking, making it an excellent choice for stuffing with grains, meats, or cheese, and baking and serving as a side dish.

DELICATA SQUASH SKIN

Favored in the kitchen for its thin skin, Delicata squash is easy to slice, and the skin is also edible when cooked and does not need to be peeled before consumption. Delicata squash is extremely versatile and is easily prepared as its thin skin can be consumed with the flesh after cooking and does not need to be removed.ĭelicata squash contains vitamin A, vitamin C, some B vitamins, potassium, fiber, and beta-carotene.ĭelicata squash is best suited for cooked applications such as baking, roasting, steaming, boiling, and sautéing. Also known as Bohemian squash, Peanut squash, and Sweet Potato squash, Delicata squash is celebrated by squash enthusiasts for its thin, delicate skin and sweet, rich flavor. Delicata squash, when cooked, is sweet, rich, and moist, much like a sweet potato.ĭelicata squash is available in the fall through early winter.ĭelicata squash, botanically classified as Cucurbita pepo, is a winter heirloom variety and a member of the Cucurbitaceae family along with pumpkins and gourds.

The flesh is firm, thick, fine-grained, and yellow to orange with a central, hollow cavity containing stringy pulp and many flat, hard, cream-colored seeds. The thin, smooth skin has a creamy yellow base with green or orange, vertical stripes. Delicata squash is small to medium in size, averaging 12-15 centimeters in height and 5-7 centimeters in diameter and has a long, narrow, cylindrical shape with grooved skin and lines that run the length of the squash.