Occasionally referred to as the Peanut or Bohemian squash, Delicata is a type of winter squash with an elongated oblong shape and striped skin in shades of cream, green, yellow and orange. The mildly sweet and creamy orange-yellow flesh is similar to that of a Kabocha squash, but not quite as creamy. Delicata can be used as an ideal substitute for sweet potato and is perfect for grilling and roasting. Overall, this is one of the easiest winter squashes to work with due to smaller size and thin edible skin.
Delicata is grown year-round, but are best in the late summer to late fall. Select the ones with attached stems that have a firm and dull looking rind. Bumps or blemishes on the skin are fine but avoid delicata with soft spots, bruises or mold. Size vary from 5 to 10 inches in length. Choose the ones that feel heavy for their size.
If you are unable to find delicata in your area, sweet potatoes, acorn or butternut squash can be substituted. These alternatives have similarly sweet flesh.
Wash the squash and dry before cutting. Cut both ends off. Resting the delicata on the flattest side, cut in half lengthwise using a long, sharp knife. Using a large spoon, remove the seeds, pulp and fibre from the core of the squash. The seeds are edible, so you may choose to save them for later. Do not remove the skin. Placing each half flesh side down on the cutting board, slice into half-inch segments so they are now crescent or C-shaped.
Store squash at room temperature in a cool, dry and dark place for up to 1 month. Refrigerate cooked squash and use within 2-3 days. Store sliced squash in plastic wrap, foil or a sealed plastic bag.