While the world turns to the Pumpkin and Butternut Squash to fulfill it’s fall comfort needs, we offer a lesser-known alternative. The Delicata Squash looks like decor, and perhaps doesn’t reach the kitchen as often as it’s more traditional cousins, but theres good reason to try it!
It’s considered a summertime squash, but you’ll still find it on the shelves into late fall. It shares some similarities with Zucchini and Summer Squash in that it’s skin is thin enough to be eaten our peeled with a vegetable peeler.
Delicata squash has a similar flavor profile to Sweet Corn, and some say it’s similar to Pumpkin Pie. The texture is similar to Butternut, and some say it’s even creamier!
Here’s how to make quick work of preparing it:
•Pre-heat oven to 425 Degrees
•Clean the squash by running under warm water and scrubbing gently with your hands.
•Cut end pieces off, then slice the whole squash in half, lengthwise
•Scoop out seeds with a spoon
•Drizzle olive oil on bottom of baking sheet
•Place squash halves face down on the baking sheet
•Bake for 10 minutes, flip and bake 10 minutes more, or until skin can be pierced by a fork
•Salt if desired, then enjoy!
Q. How did you get into farming?
A. Weather is such an unpredictable beast, and its mood swings affect everything we do. We are often at the mercy of Mother Nature, but we continue to strive to do the things we can control well, and not stress about what we can’t. Weather extremes appear to be the new pattern … too much rain, too dry, too hot, or too cold. The other major challenge is finding the opportunities to improve. As a farmer, you often only get one or two chances a season to observe the life of a crop. That doesn’t amount to a surplus of notes and data to learn from. The importance of taking the time to observe cause and effect with all the variables that come along with farming is invaluable to say the least. Our goal every year is simple: to grow food better than we did the year before.