Harvest to Table

A practical guide to food in the garden and market

Delicata Squash Gingered

Filed under: Delicious Bite, Tagged as: delicata squash, delicious bite, delicious bites, recipes, winter squash

The delicata squash puts the sweet potato in winter squash. This squash is creamy and sweet. Bake or steam the delicata and eat the skin; it's that thin.

If your recipe calls for the peanut or Bohemian squash--never fear--it's the delicata. If your recipe calls for sweet potatoes--you can substitute the delicata.

The delicata is an heirloom squash that was first introduced in 1894. It's a medium oblong squash with yellow-ivory skin and green or orange stripes. The flesh is butter yellow and moist This squash weighs in between a half and two pounds.

You'll need one delicata per person, unless you pick up a larger one.

The delicata is good sliced and steamed, about 7 minutes or until tender. For the best flavor, bake the delicata.

Try this baked delicata recipe with ginger to add some zing to the delicata. (Zingiber is the Latin antecedent for the English word ginger.)

Learn all about cooking winter squash, click here.

Test your winter squash knowledge, click here.

Gingered Delicata Squash

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Ginger Syrup Ingredients

1 tablespoon brown sugar
½ teaspoon chopped fresh root ginger (or ½ teaspoon powdered ginger)
¼ teaspoon salt
Dash of black pepper
½ teaspoon butter
2 tablespoons hot water

Directions

1 Mix syrup ingredients together and cook for 2 or 3 minutes.

2 Cut squash in half lengthwise and scoop out seeds.

3 Pour syrup over squash halves and bake in a moderate oven (350°F) for 90 minutes, putting a sheet of foil over the top for the first 45 minutes.

4 Baste from time to time with syrup, pouring in a small amount of boiling water if the syrup cooks away.

5 Remove the foil and bake another 45 minutes.

Each medium-sized delicata will serve 1.

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Harvest to Table

Harvest to Table

A practical guide to food in the garden and market

Delicata Squash Gingered