| Delicata squash | |
|---|---|
 | |
| Species | Cucurbita pepo var.pepo |
| Cultivar | 'Delicata' |
Delicata squash is a variety ofwinter squash[1] with cylindrical fruits that are cream-colored and striped in green or orange.[2] As its name suggests, it has characteristically a delicate rind (or skin[3]). It is also known aspeanut squash,Bohemian squash, orsweet potato squash. It is a very sweet variety with a thin, edible skin and is typically cut into half rounds and roasted. It is a cultivar of the speciesCucurbita pepo, which also includes thesummer squash varietiespattypan squash,zucchini, andyellow crookneck squash, as well as winter squash varieties includingacorn squash,spaghetti squash, and mostpumpkins used asJack-o'-lanterns.
Delicata squash are easily grown. Seeds are started after all danger of frost has passed and the soil is warm or within three to four weeks before the predicted last frost date in the area. Seeds directly sown are placed one inch deep, five or six to a hill; hills are six feet in all direction from other hills. Roughly 105 days after germinating, delicata squash are ready to be harvested. Curing takes approximately a week in a warm, dry place that is protected from frost. Despite being classified as a winter squash, delicata does not store well over long periods like most other winter squash.
Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures and is known for its ease of cooking and creamy flavor and texture.[4] The seeds of the squash are also eaten, usually after being toasted. This squash is not as rich inbeta-carotene as other winter squashes, but is a good source of dietaryfiber andpotassium, as well as smaller amounts ofvitamins C andB,magnesium, andmanganese.
Indigenous toNorth andCentral America, squash were introduced to early European settlers byNative Americans. "'Delicata' was first introduced by a seedsman in the U.S. in 1894 (Tapley et al. 1937[5]), but a fruit very much like those of this cultivar was illustrated by Naudin (1856[6])." (Paris 1989[7]). As a cultivar, it is "more or less unique and is not readily classifiable in any one modern group" (Paris 1989[7]). The standard delicata is vinous; however, bush varieties have arisen including 'Bush Delicata',[8] and seed sellers offer varieties with more sweetness as 'Sugar Loaf'[9] and 'Honey Boat'.[10]
Delicata squash almost disappeared after the Great Depression, and was not widely grown due to its susceptibility to mildew diseases.[11] This changed in the early 2000s, when a group at Cornell University's Department of Plant Breeding, led byMolly Jahn, bred a non-hybrid open pollinated variety, Cornell's Bush Delicata, that was resistant to most known squash diseases. It won the 2002 All-America Selection (AAS), a seed-industry award,[12] and is now the primary commercial cultivar.
{{cite journal}}: CS1 maint: location (link)
| Species |  | ||||||
|---|---|---|---|---|---|---|---|
| Cultivars |
| ||||||
| Related topics |
| ||||||
