Delicata squash (Cucurbita pepo var. pepo ‘Delicata‘) is a winter squash with characteristic dark green stripes on a yellow skin with sweet yellow flesh. It is also known as the Bohemian squash or sweet potato squash; the flavour and texture is quite similar to that of sweet potato. Delicata squash is most commonly baked in the oven, but can be microwaved, sautéed or steamed. Apparently this squash is not as rich in beta-carotene as other winter squashes, but it is a great source of dietary fibre and potassium, as well as smaller amounts of vitamins C, magnesium and manganese. It has a wonderful texture, is very filling and is a good substitute for more starchy carbohydrates. I bet Gary Oldman likes a Bohemian squash!
Here are the directions how to cook your Delicata squash:
- Pierce the squash several times with a sharp knife then baked it whole in the oven at 180°C for 45-50 minutes until it starts to soften and a thin knife slides through it easily.
- Cut the squash in half lengthwise.
- Remove and discard the seeds.
- Loosely fork some vegan margarine into the flesh and season.
- Add a spoon or two of your favourite sauce or filling (tomato sauce, chilli, vegan cheese, bolognaise etc).
I made a thick tomato, garlic and coriander (cilantro) sauce using the last of the lovely fresh coriander a friend grew in her greenhouse. We had it with corn on the cob and runner beans. Bloody lovely autumn comfort food!