From October 2011:
Also called Sweet Potato Squash or Bohemian Squash, I was turned on to this variety of squash a couple of years ago. So sweet, this vegetable, when roasted, tastes similar to a sweet potato and butternut squash and has creamy skin with dark green stripes. Like all squash, delicata is low-fat, low-calorie, high in beta carotene and high in fiber. An heirloom variety of the Cucurbita family, which includes cucumbers, melons, and zucchini, delicata squash is harvested from vines just before fall’s first frost and develops its natural sweetness over a four-month growing season. When selecting, choose squashes that feel heavy for their size and are firm to the touch, with no soft areas. Avoid those with skin showing dark spots, cracks or discolorations. Delicata squash can be stored whole in a cool, dry place for a few weeks and makes a beautiful centerpiece, as well. Your refined-sweet cravings will be less frequent when more sweet vegetables are added to your daily diet.
The easiest way to prepare is to slice the squash like you would slice a cucumber in circular rounds. No need to discard the skin because the skin is edible. Place the slices on a parchment paper-lined cookie sheet, spray with a little bit of olive oil, and bake at 375 degrees for 15 minutes, or until you notice the tops browning. Your entire family will love these additions to your fall lineup and they couldn’t be easier to prepare. They make a yummy snack, a colorful side dish, and with some beans and steamed or sautéed greens, can even be the main course!