The delicata is an oblong pale-yellow, winter squash with spruce green stripes that can be quite small to medium-sized. Because of their size, a stuffed, half squash makes a perfect serving size when cut lengthwise like little canoes. The flavor is rich when baked or roasted with a light texture and lightly-sweet, yellow pulp. The skin is tender enough to eat once it is cooked.

Delicata Squash is an heirloom winter squash that was first introduced in 1894 and was quite popular in the 1920s. It has made a comeback in recent years and is available in many grocery stores.

How to select delicata squash
Delicata squash should have solid, blemish-free skin. The skin should be a creamy yellow color with bright green and sometimes orange stripes.

How to store delicata squash
Because of their delicate, thin skin, delicata squash is not a great candidate for long-term storage like other varieties of winter squash. Store the squash in a cool, dark place, but plan on using it within a few weeks. Once cut, wrap it in plastic wrap and refrigerate for several days.

How to roast delicata squash
Preheat your oven to 425°F. Cut the delicata squash in half lengthwise and scoop out the seeds with a spoon. Cut the halves crosswise into 1/2-inch-thick slices making crescent moon shapes. Toss the squash with olive oil, sea salt, and any fresh herbs like sage and parsley. Arrange the squash pieces on a foil or parchment-lined baking sheet. Roast for 15 minutes on one side and flip each piece over. Continue roasting about until the squash is tender and golden (about 15 minutes longer).