Delicata Squash

Deliciously Delicata

We are trying to keep our carbs lower these days, so I used the Delicata squash in place of potatoes for one of our feast days. It tasted better than an excellent potato. We leave the skin on, and it softens during roasting. The texture and flavor are incredible. I added it to brussels sprouts and onions, coated in oil and herbs. (Note: If you add it to sweet things like apples and honey, it takes on a sweeter, more caramelized note.) My husband is so happy with it, he asked me to keep growing it in the future. I ended up with different sizes and colors, but they were all delicious. It grew well in Las Cruces, NM, until the squash bugs found us in late July. That slowed it down. They did not hurt any of my squash; just did a bit of damage to the leaves, along with the aphids and ants. After a hard heatwave followed by an extreme monsoon downpour in August, that seemed to zap the life from the plants. There was potential to keep them going, but I decided to yank them (threw them away instead of composting because of the squash bugs) to prepare the soil for my fall/winter garden.

Great!