Select a squash that is firm, heavy for its size and has an even cream color. A ripe delicata squash will be yellow with green striations on its rind. Unripe delicata squashes are light green. Avoid squashes that have soft spots, dull and wrinkled skin or that are incredibly light for their size.
Also known as a sweet potato squash, it tastes like a cross between fresh corn and pumpkin pie.
Store squashes in a cool, dry place for up to 3 months.
According to Kerry Gawalt, owner of Cedar Mountain Farm in Vermont, delicata squash should be harvested in the fall, cured in a warm spot for two weeks, inspected for cuts, and then wiped with a mild Clorox solution. “We then store the squash in a 55- to 60-degree room until December,” she says.
Fat-free, saturated fat-free, cholesterol-free, sodium-free, an excellent source of vitamin A, and a good source of vitamin C and beta-carotene.
