Delicata Squash

The delicata is a reentry in the squash competition, having first arrived on the scene as early as 1894, introduced by the now-defunct Peter Henderson Company of New York City. Lightly ridged, oblong, 6-9 inches in length and 2-3 in diameter, the delicata may weigh as little as 6 ounces (virtually unheard-of among hard-skinned squash) or up to 3 pounds. The skin is a rich ivory, mottled and striped with spruce green (and occasionally orange). With only a very small cavity, the delicata contains a generous amount of pulp. A pretty corn yellow, the flesh does, in fact, taste and smell like a blend of corn, butternut squash, and sweet potato. Fine, moist, and creamy, the meat is generally of superb quality, and the skin, properly cooked, can be tender enough to eat.