Delicious Delicata Squash

If a zucchini and a zebra had a baby, you might get something that looks like a delicata squash, also called Bohemian, Peanut, or Sweet Potato Squash. It's slender in shape, about 5-10 inches long, is smooth, and has yellow or cream colored skin with green stripes.

There is nothing like eating squash in the winter time. It's warm and soft and very comforting on a cold day. The thing that sets delicata squash apart from its sister squashes is its surprisingly sweet and tender yellow flesh, similar to sweet potato. Plus it's smaller, so it cooks faster.

It's so creamy and yummy, and the best part? You can even eat the skin because it's so thin. It's a great source of potassium, iron, and vitamins A and C.


Here's a simple way to enjoy some delicata.

  • Wash the entire squash and then cut in in half.

  • Scoop out the seeds and place it in an 8-inch square pan that's greased with some olive oil. Some people like to bake it with a teaspoon of butter and a teaspoon of brown sugar on each half, but I think it's sweet enough.
  • Bake it for about 45 minutes at 350 degrees.

Fit's Tips: Uncooked Delicata squash can be stored up to 3 weeks at room temperature, so you can buy a few to have on hand when you need them.

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