Name: Delicata squash (Cucurbita pepo), also called sweet potato squash or Bohemian squash — a small, oblong, cream-coloured squash with green stripes, with thin, edible skin and creamy, sweet, slightly nutty flesh.
Description
Delicata is a variety of Cucurbita pepo, introduced in the United States in the 1890s, and was commonly grown until the mid-20th century, when it fell out of favour because its thin skin does not store well. It was revived by growers in the 1990s and 2000s, and has become popular for its ease: unlike most winter squashes, it does not need to be peeled.
The flesh is sweet, with notes of corn, sweet potato and brown sugar. The skin becomes tender when roasted, and the squash is often sliced into half-moon rings, which makes attractive, quick-roasting pieces.
Main nutrition value
Delicata squash provides vitamin C, potassium, manganese, fibre and beta-carotene, and has fewer calories than most winter squashes.
How best to be consumed
Delicata is easy, because the skin is eaten.
- Halve lengthwise, scoop out the seeds, then slice into half-moons, and roast with oil and salt until golden.
- Stuff the halves with grains, sausage, cheese or greens.
- Add to salads, grain bowls, and pasta dishes.
- Roast the seeds as a snack.
- Eat it within a few weeks, since it does not store as long as other winter squashes.
Overconsumption could cause…
Delicata squash is safe and healthy in food amounts.
- Higher carbohydrate and calorie intake than summer squashes, which matters for people managing diabetes or weight.
- Digestive discomfort, such as gas or bloating, from a lot of fibre at once in some people.
- Bitter squash, which should be discarded, from cucurbitacins.
- Added sugar and butter in sweet preparations.
Wikipedia — Delicata squash, used for origin, naming and history: https://en.wikipedia.org/wiki/Delicata_squash
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