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| Delicata squash - one of our favorites! |
Mmmm, we baked some of our Delicata squash last night. Boy was it delicious! here's how we prepared it.
Delicata skins are quite thin and tasty so we always wash them well so we can eat them once they're baked. Preheat oven to 375 - 400F degrees
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| Slice the squash open the long way and scoop out the seeds. |
The seeds are probably too small to be worth baking. We just put them in our compost and the mice enjoy finding them.
Lightly oil the bottom of a shallow baking pan. This will make it much easier to wash later.
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| Spread butter or salted oil on the inside of the squash. This pic shows about how much to use on each one. |
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| ...and place them in the pan face down and cover with tin-foil - this helps keep the moisture in so the squash stays moist during baking. |
Bake for 40 minutes (until you can easily poke a fork into them).
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| Take the squash out of the oven, remove tin-foil and turn them face-up
and put them back in the oven and bake for another 10-15 min till they
start to brown a bit. |
Enjoy!
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| We grow a variety of bush Delicata. Here's a row of them. |
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| Delicata are ripe (or cured) when the skin is too hard to dent with your fingernail (this is true of all winter-squash). Here's are three crates we harvested in 2017. They store for several months if kept in a cool, dry place - out of the direct sun. |
