Move over butternut, acorn, and spaghetti squash and make from for the cute little delicata, an heirloom variety of squash with a thin edible skin, which makes it much easier to work with and take less time to cook.  It is an heirloom variety with a pale yellow or beige skin and shallow ridges with dark green mottled stripes.  As its name suggests, the delicata’s lack of a tough outer skin means that it is more fragile and doesn’t last as long in the produce section as most winter squash, which can make it hard to find. 

I recently discovered the delicata and it has become my new favorite. It’s smaller size and thin, edible skin make it  perfect for stuffing and roasting. For a quick and easy weeknight meal, try this Stuffed Delicata Squash with a hearty filling made with sausage, kale, and cheese.  Continue reading →