This week’s share will contain either delicata or sweet dumpling squash, both of which are excellent for individual servings. They are delicious served with butter, salt and pepper, and a sprinkle of parmesan cheese, or you may enjoy them stuffed a variety of ways.
Named for its delicate tender skin, the delicata squash measures about 5-6 inches in length and 2-3 inches in diameter. It has a long narrow shape and a grooved skin with lines that run the length of the squash. The skin is creamy yellow with green, and sometimes orange, vertical stripes. When cooked, the flavor is sweet, rich, and moist, similar to a sweet potato.
The thin skin of a delicata is easy to slice and is also edible when cooked, so it does not to be peeled prior to eating. Since the delicata holds its shape well through cooking, it is an excellent choice for stuffing with grains, meats or your favorite cheeses.
Delicata squash provides vitamins A and C, some of the B-vitamins, potassium, and fiber. The deeper yellow and orange flesh provides the most beta carotene.
Delicata are in the winter squash family, so they keep well at room temperature. However, since the skin is thinner than some of the other winter varieties, use your delicata sooner than later.
A small winter variety, sweet dumpling squash are tiny, round and plump, averaging 4 inches in diameter and usually weighing less than one pound. Most often the skin is white, mottled with green, yellow and orange markings. They resemble a miniature pumpkin in appearance, due to the scalloped hollow lobes outlining them. The flesh is moist, tender, orange in color, and offers a mild sweet flavor.
This squash is difficult to peel, so most often it is roasted or baked with the skin on. It’s delicious halved and stuffed with meats, cheeses, grains or other vegetables. Sweet dumpling squash provide vitamins A and C, some of the B vitamins, and are a good source of fiber. One cup of cooked squash contains about 100 calories. As with all hard winter variety squash, sweet dumpling will keep well for several weeks when stored in a cool, dark and dry place.
0 Comments