The Delicata and Kabocha are two of my most favorite winter squash. They tend to be sweeter than their counterparts but texture is where they make their departure from each other. Kabocha (kah-BOH-cha) is somewhat dry and dense, a marriage between a sweet potato and chestnut. It is intensely sweet, honeyed with a deep vibrant orange color to the flesh. Delicata squash is moist and melting and somewhat creamy to the palate. It is much more finessed and delicate which is part of what calls out to me. Not only is the skin handsomely decorated with subtle mottling and striped grooves; it is thin enough to be eaten once cooked, making food preparation a cinch. I have struggled cutting through one too many thick rinds to definitely say that there is little grace in wrestling with a recalcitrant vegetable. Instead, the delicata or bohemian squash has slight weight to it, snug within the confines of a palm. It is a cheery lemon torpedo with British racing green striations running down the length of it. There is something earnest and endearing about it, a huge show of effort within a small figure like a young schoolchild ready to rise to the head of the class. It is sprightly and charming, infused with a winsome happy presence and now has the distinction of being the first show of autumn display within my kitchen. This squash is delicately proportioned adorning serving platters with a geometric display of scalloped rings and semi-circles. Not to mention that a hollowed and stuffed half, whether bowl or boat is elegantly diminutive without being too stingy. Contrast this with a stuffed acorn squash that would dominate a plate, leaving no room for balance or variety. When I come to think of it, in all the ways that I approach this favorite fall offering, it always comes up at the head of the class.
Like most produce when in-season, there is very little that needs to be done with this squash. Being that this was the first of many that will be consumed this year; I decided to simply roast the delicata. To do this, slice of both ends and discard. Continue slicing the squash into ¼” thick rings. Once cut, pull out the seeds and stringy matter. Place in an oven proof pan and give everything a good splash of olive oil, salt and pepper, and toss. Bake in a preheated 350 degree oven until squash is tender and edges are somewhat caramelized. This dish can be embellished in many ways, but this way- straight up, sweet-n-salty, earthy and slightly chewy is so satisfying.
