The vegetable selection is rapidly shrinking at local farmers markets with the arrival of a wet and chilly fall here in the Northwest. One of the compensations, though, is the arrival of beautiful squash in every imaginable shape, size and color.
One of my favorites is the aptly named delicata. Like many of its cousins, this little squash boasts rich, sweet flesh that’s great in a soup, fabulous in a salad, and terrific in pasta. Unlike the better known butternut, Hubbard and acorn squashes, though, the delicata has skin that is thin and tender. For many dishes, you don’t even have to peel it.
This is one winter squash that I can prep for a recipe without worrying that I’m going to take a finger off in the process. That alone would make it attractive in my book but I also love the way it cooks up quickly and takes to a wide range of flavor combinations. (more…)