Delicata Squash is an oblong-shaped, yellow-green variety that’s native to North and Central America. Scientifically, it is Curcurbita pepo. Culinarily, it’s a true treasure! Delicata is classified as a winter squash because when raw, its outer skin is hard like a butternut. Botanically, it’s more closely related to summer squashes like zucchini; its skin isn’t as tough as it first appears, and when you cook it, the skin becomes barely detectable. Because of this softer skin, Delicata doesn’t store as well, or for as long, as other winter squash varieties, mak- ing it an autumn treasure that’s worth seeking out during its short tenure. Because of its thin skin, Delicata Squash is easy to prepare in myriad ways. Its yellow-to-orange flesh is sweet, rich, and moist—so much so, in fact, that it’s often called Sweet Potato Squash. It can be sliced lengthwise, seeds scooped out, and roasted, much like you’d do with an acorn or butternut squash. It can also be sliced into rounds (seeds removed from centers), seasoned simply with salt and pepper (or maple syrup or brown sugar) and baked. There’s no need to peel—once cooked, it’s easy to eat the skin. This particular squash also steams well, and can be cooked in the microwave to applause-worthy result.