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Oh, the Squashes You Will Know

October 16, 2010

Up until a few years ago, I really only knew of one kind of squash: yellow.  Watching the Food Network and reading food blogs has shown me how naive I was back then—one kind of squash? Now I know better.  I know the velvety caramel flavor of butternut squash; the sweet, nutty flavor of acorn squash; the  mild, golden strands of spaghetti squash.  Even though my squash experience has expanded, there are still many squash out there that I have yet to try: ambercup, kabocha, gold nugget, carnival.  Last night, I marked another squash off of my list: delicata.

Delicata squash is longer and thinner, kind of like an over-sized zucchini.  There is no need to peel delicata squash, as the skin is edible.  The flesh of delicata squash is mild and sweet…to me, it was almost reminiscent of a sweet potato. 

The beauty:

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To cook our squash, I simply chopped it down the middle (lengthwise), scraped out the seeds and strings, then seasoned the halves with olive oil and salt + pepper.  We baked them in a 350 degree oven for about 15 minutes—the squash were small, so they took very little time to cook (another perk of delicata). 

While the squash was cooking, I put together an easy wheatberry pilaf.

Autumn Wheatberry Pilaf:


1 tbsp. olive oil

1 small white onion, chopped

1 small apple, chopped into slightly smaller than bite-sized pieces

1/2 cup cider

1/2 cup cooked wheatberries

2 tbsp. chopped pecans

salt and pepper to taste


In a pan, heat olive oil.  Add onion and cook over medium heat for about five minutes, until onion begins to brown and soften.  Add apples and cook for another 5 minutes.  Add cider and continue cooking until liquid has been absorbed.  Add wheatberries, pecans, and salt and pepper, and cook for another five minutes to combine the flavors.

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For the final dinner product, we stuffed our squash halves with the pilaf—a perfect autumn meal!

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Is there anything better than food used as a receptacle for more food?  I think not.

Have a great Saturday!

27 Comments leave one →
  1. October 16, 2010 1:52 pm

    I just picked up wheatberries yesterday, how convenient! looks delicious.

  2. October 16, 2010 1:59 pm

    Goog gosh – you’ve never had kabocha!!?? Oh lady, you are missing out! Get onto that pronto 😛

    • October 16, 2010 2:29 pm

      I know!!!! I check EVERY time we go to the store, but I’ve never seen it here. Sigh.

  3. October 16, 2010 2:02 pm

    Oh, I love delicata! Andrew put one in my stocking last Christmas and it was my first time ever trying it! Your recipe sounds awesome! Yes, I love food that can be used as a receptacle for more food, haha!! You are too funny!! 🙂 Have a great weekend!!

    • October 16, 2010 2:31 pm

      Haha…I love that he put squash in your stocking 🙂

      I’ve never seen kabocha at our grocery stores!!! I check every time we go, with no luck!

  4. October 16, 2010 2:03 pm

    Oh, and get some kabocha ASAP!!!!!!!!!!!!!!!!!!! 🙂 Trust me!! 🙂

  5. October 16, 2010 2:20 pm

    I had never heard of this squash before! Looks fab… and I love stuffing them as well. Cheesy orzo inside an acorn squash is so tasty!

  6. October 16, 2010 5:09 pm

    I haven’t really ventured on to other kinds of squash besides yellow yet. I need to work on that. Your recipe looks amazing!

  7. October 16, 2010 5:52 pm

    OOOOOO YUMMM!!! I’m headed to my favorite produce market in a little bit, I think I know what I’m looking for!!


  8. October 16, 2010 6:24 pm

    I feel so weird having a favorite squash, but acorn all the way.

    • October 16, 2010 6:44 pm

      Evan! Your new URL is throwing me for a loop– is there a surprise right around the corner?!

  9. October 16, 2010 8:28 pm

    I am sooo not on the squash bandwagon but do enjoy it from time to time (maybe I’m just “rebelling” because everyone in the blogsphere is so obsessed with them every autumn) ;).

    I really want to try spaghetti squash though. We don’t have that over here for some reason!

  10. October 16, 2010 9:48 pm

    Oh, like you I have only recently expanded beyond yellow crookneck and zucchini squash. I love butternut and acorn now – but I have also found some confusion as to whether buttercup is the same as kobucha, which it apparently is not (contrary to the advice of my produce guy) – so I am loving trying different squashes! Delicata looks good, what a perfect little boat.

  11. Ginger permalink
    October 16, 2010 10:42 pm

    Good grief! I just realized I commented about your squash (which looks so good!) on your post featuring black beans and salsa. I guess I’m officially too old to navigate your blog now. Anyway…I don’t think we get any of those different squashes in Shreveport. That delicata stuffed with the pilaf looks really delicious. I’m going to check next time I’m at the grocery store.

  12. October 17, 2010 2:36 am

    looks good my dear. i weighted my cheese the other day on your food scale– LOVE it.

  13. greensandjeans permalink
    October 17, 2010 3:33 am

    Man, I may need to pick up a kabocha for you and drop it off on my way out to Philadelphia!

  14. October 17, 2010 3:46 am

    Looks delicious! I saw a pumpkin today called a cinderella…I can’t wait to try that one. I stuffed an eggplant a couple of days ago and fell in love! So good!

  15. Ayla permalink
    October 17, 2010 4:02 am

    I only really knew of one squash – the pumpkin – and I didn’t realize it was a squash until a couple days ago..

    Oh! And I knew about the spaghetti squash thanks to the blog world. Now, again because of the blog world, I ready to start experimenting with the others even though I can’t tell them apart at the grocery store.

    That looks delicious!

  16. October 17, 2010 6:26 am

    Oh Lord. No kabocha yet? After having my beloved kabocha, my appetite for good squash no longer can be whetted by any other squash. I’ve tried delicata squash, but not too impressed, unfortunately. I think it lacks the intensity of kabocha. I’m such a kabocha-freak, I know. 😉

  17. October 17, 2010 1:49 pm

    Looks great. I’ve not tried delicata.

  18. October 17, 2010 2:41 pm

    I tried delicata last year and loved it. I didn’t know about all of the varieties of squash until blog reading and Food Network too. Hello! Can you believe we were missing out on this???

  19. October 17, 2010 3:59 pm

    That looks great!

  20. October 17, 2010 4:10 pm

    There are tons of squash varieties and it seems like every fall I come across a new one to try. I’m looking for this one at Apple Hill today, thanks! I just picked up a kabocha to try this week too.

  21. October 17, 2010 10:36 pm

    Delicata squash — need to check it out based on the no peeling, sweeter, etc that you mentioned.

    i am the only blogger to never try kabocha yet either!

    love the receptacle you used and the filling you made…delish!

  22. October 18, 2010 12:28 pm

    I have had delicata squash, and liked it, although it is not my favorite squash. Or maybe I just had a bad one.

    • October 18, 2010 12:37 pm

      Nah, I agree– it was good for a change up, but I like others better!

  23. October 18, 2010 2:54 pm

    Hooray! I received one of these in my CSA and wasn’t quite sure how to make it. I’m glad I read this post before I started peeling off all the skin!

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