Feeling adventuresome in the grocery store, I found a Delicata Squash on my kitchen counter. Actually, I bought 2 squash that day. Stay tuned for story of the fate of the other squash.
Allow me to present to you a Delicata Squash. Never heard of it? Me neither.
Winter squash are fairly similar in my experience. Acorn, Butternut, Spaghetti squash and pumpkin all have hard shells and a starchy texture. When choosing a good squash, the standard rule applies; find one heavy for it's size. Heft for size means it's has retained it's moisture and it fresh. The longer it sits, the more the moisture evaporates and the lighter it is. Look for one that looks like it hasn't been banged around too much. Well, that's what I did and I think I got a good specimen.
A google search revealed that a delicata squash is a fairly standard squash. What I liked best about it was it's size. It's perfect for one or two people. Or more if you all just want a taste.
I cut it in half, scooped out the seeds and pulp, then smeared the pieces with butter. I Mixed about half a cup of brown sugar with a dash of cayenne, a dash of cumin and a dash of cinnamon. I sprinkled the brown sugar on the butter and baked them on a pie plate at 350F for about 20 minutes.
That's another thing about the size; they don't take long to cook.
The verdict; meh. Maybe I didn't pick the right specimen, but I found the flesh a little dry and mealy. Also, it didn't taste like much.
But now I know. I encourage you to be brave and buy some produce that you've never heard of. If it doesn't have a sticker, like mine did, take a picture of the sign with your phone so you remember the name of it or, if you're at a farmers' market or the Safeway produce guy is around, ask for advice for serving it. There's always google. I don't think I know anyone who eats too many vegetables so it's worthwhile to keep yourself open to adding a new one to your repetoire.
And please, when you do try something new, share it here.
Enjoy!
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