Ha, ha, ha, ha. So I received another new thing in the organic produce box I have delivered, Delicata squash. It was delivered on the day before I was going to go to a week long (53 hours) training for Nia Blue Belt. The box came Friday morning and I had a lot to do so I put the veggies in the fridge. I was hoping that I would get to cooking it during the week, but I didn’t really count on it. The training was an hour away from 8:00 am to 6:00 or 7:00 pm. 
I think I had seen the squash on the list that comes with the delivery and I was thinking comparable to a zucchini. I didn’t get around to cooking with it until the week after it was delivered. It was the Sunday of the following week. Since I was thinking zucchini like consistency and cooking time, I was going to bread it and cook it in the oven. When I cut it I laughed because it was HARD. It was like a pumpkin. I didn’t know if I could roast it. I didn’t think it would cook in the time I had alloted. And even after I cut the ends off I didn’t think about it being seedy like a pumpkin. It was. So switching gears, I didn’t know what to do with it. I decided to slice it in half and roast it with olive oil and salt —- big surprise, huh? Me ROASTING a vegetable. I was going to FILL it with cheese and just bake it. Well, I cooked it a bit then decided to taste it. It was really good without the cheese. It was also sweeter than I had thought it would be so I didn’t think the cheese I was going to use was the flavor combination I was after. So I switched cheese and decided to just put a little bit of cheese on it instead of filling it. Instead of a lot of parmesan, I used a little cheddar and gouda.
I had also peeled it. I didn’t know if the outside would become edible during cooking. In my quest to cut it up I had started cutting it in slices so I had ended up with one slice with the skin/outside. I cooked it to see if the skin would be edible. It was. I was disappointed that I had peeled the rest of it.
Well, this turned out to be one of those surprise vegetables that was just delicious. As I said it was very good without the cheese. So I would definitely cook this squash up with just a salt, a little pepper, and olive oil. Adding anything to it is not necessary but could end up being great. Just like the cheese. I am glad that I tasted it before just piling on the cheese on it because it had a delicate flavor and so I used a lot less cheese and didn’t add any other seasoning.
I am not sure that I have seen these in the store or anywhere before. I probably have but didn’t know what they were so I didn’t pay attention. Now I will purposeful look for them. (I have been looking and I cannot find them.)
According to Wiki, this type of squash is a winter squash also know as the Bohemian, squash, peanut squash or the sweet potato squash. Further info states it belongs to the same species as the zucchini.
The World’s Healthy Food lumps winter squash together, their site states that it has the following percentages of the RDA of the nutrients listed:
vitamin A 214.1%
vitamin C 32.8%
fiber 22.9% (5.74 grams)
manganese 19%
vitamin B6 16.5%
potassium 14.1%
vitamin K 11.2%
folate 10.2%, in just a cup of baked squash. I think it is a great addition to a healthy diet. It is really delicious. And this is one of the reasons why I decided to get an organic produce box. I never would have thought to buy this!
Are you familiar with the Delicata Squash? How do you cook it?
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