A few years ago, this magazine ran a tip on how to break down a large, dense winter squash such as Hubbard: Place it in a zipper-lock bag and drop it onto asphalt from chest height, smashing it to pieces. It sounds severe, but taking a knife to a giant rock‑hard squash (even a modest-size butternut can be a struggle) isn’t for the faint of heart, never mind that peeling its tough skin is a real chore.
Allow me to suggest an alternative: crenellated, creamy yellow delicata squash. These beauties, which are available from late summer through early winter, boast thin, edible striped skin that softens when cooked. Their small size means they are relatively easy to cut and seed, which makes preparation a snap. What’s more, they offer a delicate, nutty taste that’s entirely different from the pronounced sweetness of most winter squashes.
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