Crisp mornings, warm days, and cool nights. Leaves turning brilliant colors, the rain coming back to Oregon’s landscape, and WINTER SQUASH reappearing at the market!
One of my favorite childhood dinners Mom used to cook was acorn squash baked with spicy sausage, butter and maple syrup. We gobbled them up! And, as I recently found out, this is a recipe passed down from my maternal grandmother.
Piled in front of the acorn and butternut squash, the distinctive dark-green longitudinal stripes of this winter squash’s creamy yellow body is what initially attracted me at the farmer’s market. Cooking that first beautiful delicata several years ago, I’ve been hooked ever since! I’m not sure if I had my eyes closed to them before, but they are in most US grocery produce departments all fall, winter and, if they last, into the spring. Why not pick one up next time and try one of the recipes below?
Many of you may moan here thinking if the delicata is akin to the butternut squash, then you won’t bother. That awkward peeling of that behemoth is not for you! Let’s then refer to this heirloom squash as the delicate cousin of the butternut. After halving and scooping the seeds, the delicata has a similar taste to a butternut, is as easy to prepare as an acorn squash, but better than either of those because the skin is also sweetly edible!