This is a simple and delicious recipe for an heirloom variety of squash that wasn’t very popular until recently.  I am talking about the delicata squash.  This variety of squash has been around since 1894.  It is planted in the summer, and has many features of a summer squash such as a skin that’s easy to peel, but it lasts longer than a summer squash.  Delicata squash will last for two to three months if kept in a cool, dry place.  While this isn’t as impressive as the shelf life of some of the winter squash which can be stored for up to a year, the delicata squash is still worth getting acquainted with.The delicata squash is also called the sweet potato squash for its sweet orange flesh.  The skin is cream-colored with thin green, and occasionally orange,  lines running its length.   It’s an unusual looking squash, but it’s very delicious, and it’s simple to prepare.Wash the squash to remove any dirt from the field then cut it in half lengthwise.

Using a spoon, remove the seeds.  The seeds can be spread out on newspaper or paper towels and allowed to dry.  After they have thoroughly dried, place them in a jar or envelope and store until next summer.  This will give you seeds for next years crop.Slice the squash halves into 1/4 inch thick slices.

Toss the slices with olive oil, salt, and pepper in a 9X13 inch pan , or larger, so that the squash is arranged in a single layer.Bake at 400 degrees 15-20 minutes or until golden.  Flipping them over halfway through the cooking time.

Pick up some delicata squash and give this recipe a try.  Stop back and leave a comment.  We love to hear from our readers.  Thanks for visiting Patty Cake’s Pantry.