290559 Tue Oct 15 20:35:33 -0700 2002 7 27 General Chowhounding Topics 0 1577697 I've been rereading Laurie Colwin's "Home Cooking", in which she makes an irresistable plug for Delicata squash. So I picked up a few tiny beauties at the local farm stand & tonight gave them a simple treatment of halving, removing seeds, dosing with S&P and baking cut-side down for 45 minutes. Honest to God, they were so delicious we were nearly reduced to filching them from one another's plates. As it was, we each scraped every last shred of flesh from the skins and then sucked on our fingers for any lingering essence. So I have a few questions for any squash experts out there: – Are the skins edible? (They seemed sort of anti-climactic) – Are there other recommended ways to coax out the deliciousness? – Anyone know what whimsical pairing of promiscuous cucurbit produced this ethereal offspring? Tue Oct 15 20:35:33 -0700 2002 0 GG Mora 1 1577698 Glad you enjoyed these treats. I prepare them the same way as you but always add a little water to the baking pan. I think that makes the skin so soft that I always wind up eating that as well. Don't know if you're supposed to but I do. Also, I add just a little honey after removing them from the oven. Tue Oct 15 21:35:22 -0700 2002 1577697 0 hab 2 1577699 Delicatas rule! I haven't bought or cooked a single acorn squash since I discovered them. For the last few minutes in the oven, I put some butter and honey or maple syrup in the cavity. Tue Oct 15 22:42:36 -0700 2002 1577698 0 zora 1 1577704 Yep, the skins are edible. I bake mine the same way you did, with some brown sugar and then eat the whole thing in slices. Wed Oct 16 08:33:43 -0700 2002 1577697 0 Chris VR 1 1577705 Kabocha squash are also really excellent. Richer even then delicata. Acorn and butternut are poor cousins. Wed Oct 16 08:45:56 -0700 2002 1577697 0 StriperGuy 1 1577758 I'm unfamiliar with this type of squash - perhaps it goes by another name in the UK. I want some. Can someone explain what it looks like or post a link with pictures. Thanks. Wed Oct 16 17:44:49 -0700 2002 1577697 0 Hallie 2 1577760 It's a smaller, oblong squash, slightly ridged from end-to-end, the skin a luscious cream color with green stripes following the ridges. Sometimes there's a little orange in it, as well. As with any squash, smaller is better (sweeter, more delicate flavor). Look for ones that are no longer than 7 or 8 inches (18 - 20 cm) long and about 2 1/2 inches (6.5 cm) in diameter. Wed Oct 16 18:13:45 -0700 2002 1577758 0 GG Mora 3 1577762 I've never tried to link an image before, so let's hope this works... Image: http://www.news.cornell.edu/releases/Oct01/DelicataSquash.72.jpg Wed Oct 16 18:26:18 -0700 2002 1577760 0 GG Mora