23 Delicata Squash Recipes (2024)

FAQs

Do you eat the skin on a delicata squash? ›

The delicata is actually named for its delicate, edible skin, so there is no need for peeling here. The rind of these cylindrical, striped vegetables is similar in texture to a summer squash like zucchini, and becomes perfectly tender when cooked.

Growing Delicata squash is not nearly as challenging as one might initially believe. The growing season is predominantly summer, and it takes approximately 80–100 days for the plant to reach its full maturity.

Delicata squash seeds along with basically every other winter squash are edible. Not only are they edible, they're nutritious too!

Let cool, cut as desired, place in freezer storage containers, label and freeze. Delicious and easy to thaw and use in puréed applications or as a simple side dish.

Delicata squash also has a ton of potassium: One cup delivers a whopping 500mg of the mineral, which can help control your blood pressure. As with many varieties of squash, it's also full of vitamin C, which plays a role in the growth and repair of body proteins.

Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.

Aim to have no more than 4 or 5 fruit developing on each vine. Any more and you may find the flavor is lacking come harvest time. Many growers find squash to be very unruly plants.

You'll know delicata squash has gone bad if it has wrinkles or soft spots. Also, if the seeds look slimy or their color is off, you'll know it's spoiled. The seeds are normally a cream or white color. Typically, they'll be covered in the flesh of the squash.

Cross-pollinated freak seeds are the culprit. And even reputable seed companies can screw up, especially with Cucurbitaceae. Glover goes on to note that mildly bitter squash could just be a symptom of stress: heat, cold or lack of nutrients.

What happens if you pick Delicata squash too early? ›

If you harvest your winter squashes too early, they may lack flavor. You can use a bypass pruner to cut through the stem and remove the squash, leaving about 2½ inches of the stem on the fruit.

Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture. Blanching works best if you heat 1 gallon of water to boiling in a large pot fitted with a wire basket or colander.

If you cut raw squash into cubes and flash freeze it, it will most likely be very mushy when you defrost and cook with it. Instead, blanch the squash to will help preserve its texture.

Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C with good air ventilation. STORAGE: Store at 50-60°F/10-15°C, 50-70% relative humidity and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage.

Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

Its rind may look super tough on the outside, but we can assure you, it's super soft on the inside. There are reasons why your squash may be different this year. The maturity of the squash may be at play. Generally, younger squash has more tender skin so it could be that last year you harvested earlier.

You'll know delicata squash has gone bad if it has wrinkles or soft spots. Also, if the seeds look slimy or their color is off, you'll know it's spoiled. The seeds are normally a cream or white color. Typically, they'll be covered in the flesh of the squash.