Sugar Loaf (Cucurbita pepo), a warmer-toned, more squat and rounded strain of Delicata, is a comparative newcomer to the market. Its shape is particularly handy for making prettily scalloped slices and halves, but I find its flavor and texture less refined and defined than those of its Delicata parent. The nicely sweet, medium dry, solid flesh suggests good Acorn squash but is lighter.
Bake for firm texture and more pronounced flavor (but skin that is inedible); steam for a softer, lighter feel (and skin that can—-just—be eaten). Sugar Loaf squash generally weighs about 1 pound, but goes up to 3.
