Have you heard of Delicata squash? They are the long, stripy squashes commonly seen in grocery stores. These squashes begin to appear around September, and though they are in the same family as summer squashes, they taste more like a butternut or even acorn winter squash. You may not have even realized they were edible, because they are so pretty, they closely resemble decorative gourds.
Bottom line: they are easy. You only need to remove the seeds and slice them, the skin on these babies is edible! Googling the name will bring up plenty of recipes, but I just slice them, coat them in olive oil, and bake at 375 degrees for 15 or so minutes. (They vary widely in size, so check the oven often to see if they are done.) Good seasonings for them include garlic, parmesan cheese, salt, pepper, etc.
The Delicate Squash here doesn’t look that oblong, but more like an acorn squash, And the one that I got didn’t taste that ripe (if that makes any sense). Butternut squash is still the sweetest squash I could get here.
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