There’s no lack of choices, from butternut and kabocha to spaghetti and acorn, but for me, one winter squash reigns supreme: delicata. Even though they’re called winter squash, fall is when these gourds shine. In shades as lovely as autumn leaves, now is the time to roast them up and turn them into sides, mains, soups, salads, and more. Luckily, it’s finally back at Trader Joe’s for a limited time, so I’m stocking up.
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Why Delicata Squash Is the Best Winter Squash
I’m a winter squash lover, but they’re not always easy to love simply because of the prep work involved. Butternut squash, a fan-favorite, is a real pain in the butt to peel, seed, and chop, thanks to its unwieldy shape and tough skin. That’s where delicata squash comes in. The oblong, stripey vegetable has a thinner skin that softens when cooked, and is quite nice to eat. This means you don’t have to peel it at all, saving tons of time and frustrating effort.
I’m also in love with the size. As a household of two, I struggle to use a whole butternut squash. Delicata squash is decidedly smaller, so you can scale up or down much easier without wasting food. One is often enough for a main for one person or a side for two, and you can easily purchase more for more servings. I dig the flexibility.
Did I mention that it’s delicious? The light orange flesh has a similar flavor and texture to honeynut squash, which lends itself to roasting, pan-frying, or steaming.
How To Prepare Delicata Squash
You’ll find plenty of recipes calling for delicata squash, but you can also substitute it in recipes that call for other winter squash (just not spaghetti squash, which is its own thing). I tend to slice it into half-inch thick rings or half-moons (removing the seeds), toss with olive oil and salt and pepper, and roast. Thinner (about a quarter-inch) half-moons are also a delicious addition to pasta. I heat a skillet over medium heat, add a glug of olive oil, and add the squash in a single layer. Once browned on one side, season with salt and flip, cooking until tender. Tossed with pasta and pesto or a simple olive oil, lemon, and garlic sauce, it’s a tasty dinner.
Try battering and frying for a real treat, or simply roast with some other fall veggies. No matter how you cook it, you’re sure to love the low stress and deliciousness of delicata squash.
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