294089 Fri Sep 12 18:14:02 -0700 2003 9 27 General Chowhounding Topics 0 1611803 What are some of your favorite ways to use this squash. I'm considering stuffing them. Fri Sep 12 18:14:02 -0700 2003 0 saucyknave 1 1611807 I like to halve them, scrape out the seeds and bake them until soft. Then I scrape out the flesh and mash it with butter and S&P. The butter isn't really even necessary. I love Delicata squash. BTW, I raved about them when I finally discovered them last year, and then grew them in my garden this year. The ones I grew are bush-type, and the flesh is pale yellow and not as sweet as the ones I was getting last year, which were deep orange-fleshed and so sweet they tasted as though they'd been sweetened with honey. Can anybody explain the difference? Are all Delicatas bush-type, or is there a vining variety as well, and does that mark the divide? Fri Sep 12 19:09:34 -0700 2003 1611803 0 GG Mora 2 1611810 I have heard that all winter squashes are sweeter if they stay on the vine until frost. Fri Sep 12 19:27:41 -0700 2003 1611807 0 suzannapilaf 3 1611869 They're also sweeter the longer they're off the vine. Last year I bought one for decoration, kept it out for three months, then cooked that bad boy. Deelish! Sun Sep 14 05:50:41 -0700 2003 1611810 0 Chickie 2 1611813 The delicatas that I grew this summer weren't bush-type. They are from Johnny's Seeds and are called "Delicata JS". I just harvested 6 of them and haven't eaten one yet. Link: http://www.johnnyseeds.com/catalog/resultdetails.html?edit_id=429&name=Delicata%20JS&topcatid=1&subcatid=449&subcatid2=453&subcatid3=&type=Vegetables&search_keywords=delicata%20squash&page=1 Fri Sep 12 19:41:11 -0700 2003 1611807 0 John Kent 2 1612379 Just wanted to mention that if you bake delicatas until they're soft, you can eat the skins. The skins don't taste exciting, mind you, but it saves the trouble of scraping out the flesh. Fri Sep 19 15:01:18 -0700 2003 1611807 0 Janet Lafler 1 1611839 I like to make a roasted squash bisque. Yum - perfect autumnal dish! Sat Sep 13 11:23:13 -0700 2003 1611803 0 critter 2 1611843 I'd love your recipe if you wouldn't mind posting it. Sat Sep 13 13:36:52 -0700 2003 1611839 0 efdee 3 1611875 Here it is - originally a Bradley Ogden recipe that I have tweaked a bit: Roasted Winter Squash Soup 2 pounds winter squash (hubbard, acorn, delicata, and perhaps an orange yam) 2 tablespoons butter 1 cup coarsely chopped yellow onion 1 tablespoon chopped fresh sage (or 1 teaspoon dried) Few pinches of dried ginger Few pinches of curry powder One pinch of allspice Applesauce to equal one small apple 4 cups chicken stock Kosher salt and black pepper to taste Squeeze of fresh lemon juice Toasted pumpkin seeds for garnish Microwave squash and yam till soft enough to cut in half. Be sure to prick the skins with a fork to prevent blow-up. Put flat sides of veggies down on a baking sheet lined with parchment. Bake at 425 degrees till squash and yam are very soft, and flat sides are browned, as well as patches of browned skin. The yam, depending on size, may be done before the squash. Remove veggies from oven and let cool. Make soup base while squash is cooking: Melt butter over moderate heat. When it is foaming, but not brown, add the onions, sage, and all other dried spices. Reduce heat, cover, and allow the onions to sweat for 10 minutes, or until tender. Add applesauce and chicken stock. Bring to a simmer, and cook about 15 minutes. When squash and yam are cool enough to handle, scoop out pulp (about 2 cups). Add pulp to soup base and simmer for 5 minutes. Let mixture cool down, and then puree soup in a blender till somewhat smooth - leave a bit of texture. When ready to serve, reheat soup till it reaches a simmer. Correct seasonings with salt and pepper, and add lemon juice. Serve with toasted pumpkin seeds on top. Serves four to six. Enjoy! Sun Sep 14 12:28:25 -0700 2003 1611843 0 critter 1 1611845 Squash bread pudding Link: http://www.chowhound.com/topics/show/288114#1553234 Sat Sep 13 14:34:41 -0700 2003 1611803 0 Pat Goldberg