Delicata- My favorite Winter squash

The winter squashes are in the produce aisles now, and that is where most will stay I suspect- until the store tosses them, or the innocent who buys them finds them in March, mummified and forgotten. They look like too much work. What casual cook has a knife well-honed enough to even pry one apart? Or even knows what they are? Perhaps some new bizarre pumpkin that will end up smashed on the front walk.

In New England, where I grew up, there were blue Hubbard Squashes at the farm stands, and some of them were behemoths. You would have needed a wheelbarrow to get them to your car. The Hubbards at the grocery will be of manageable size. And they are good eating. They ask only for some salt, butter, and a little maple syrup. Of course you could try the more mainstream Butternut squash. But I find them a little watery and stringy.

And then- there is the Delicata. Small and easy to cut in quarters. Then, just scoop out the seeds, place skin side up in a baking dish, and cover with foil. Bake them for 45 minutes to an hour- or until a fork can pierce them easily. Let them cool a bit, then scoop out the pulp, season with butter and salt, and serve them with any hearty fall or winter meal. They are the best squash- summer or winter- that I have ever tasted. And they are naturally sweet. You can save your maple syrup for your pancakes.