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Delectable Delicata

Can you believe it's already November? That means Thanksgiving is just around the corner, and it always makes me crave all those yummy warm foods like mashed potatoes, soup, and fresh-baked pies.

I also crave baked winter squash, and delicata is my absolute favorite since it's the sweetest. It tastes like sweet potato, but looks more like a zucchini.

It's so creamy and yummy, and the best part? You can even eat the skin because it's so thin (but not everybody likes it). Delicata is a great source of potassium, iron, and vitamins A and C.

When you buy delicata squash, look for hard, deep-colored skins that are free from bruises or soft spots. You can buy a bunch and store them in a cool, preferably dark, well-ventilated area for up to a month. They're great to have around the house when you're in the mood for something warm and sweet.

Want to know how I like to cook it? Then

Here's a basic recipe for baked delicata:

  • Preheat the oven to 350°.
  • Wash the squash well and cut lengthwise in half. Scoop out all the seeds and stringy pulp with a spoon.
  • Place both halves in a pan, cut side up, pop in the oven, and bake for 30 minutes or until the yellow flesh is soft.
  • Serve warm and enjoy.

Fit's Tips: If you're in an extra sweet mood, you can sprinkle brown sugar or maple syrup on the uncooked squash before baking it (but I think it's sweet enough on its own).


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