Delicata Squash



Delicata squash should be stored at room temperature in a dry location like the kitchen counter, cupboard, attic, garage, cellar for up to two months


Roast squash and scoop out flesh. Puree and freeze in pint-sized plastic containers: a great thing to do with leftover squash.


Squash is an excellent source of beta carotene and potassium and a source of Vitamin C and folacin.

Varieties we grow:


The hard-shelled squash species are uniquely American. The earliest natives revered them, and gave them the honor of being one of the Three Sisters. Beans and corn completed the trio, and without those foods for sustenance, many ancient peoples would have ceased to exist.

The European conquerors carried the squash back across the Atlantic, and many varieties were created around the Mediterranean Basin. Winter squash never caught on in the more northern parts of Europe though, as the climate was too cool, and the season did not last long enough to properly grow them. France and Spain are two European countries which have embraced the squash, and raised its cultivation to an art form with many unique varieties springing from that area. Wonderful varieties have been developed in Australia also, as the climate there is quite hospitable to raising winter squash.

Delicatas have thin skins, you can eat them - no need to peel! Just cut them into a stir-fry or whatever!


Baked Delicata Squash with Lime Butter

More Amazing Delicata recipes...