We like them too! I still like Acorn better I think, but will have to do more testing. LOL

Out of curiousity, which fake brown sugar do you use?
I bought some (Bi-Mart) and it was awful!

Deanna

I just harvested my delicata squash yesterday--I think they'd been ripe for quite some time, but I have been putting it off because I'm not sure how to cook them. But as we're exptecting rain here in the PNW, I went ahead & cleaned up all my dying squash vines.
Did you just bake them like a baked potato, or did you cut them in half & then bake them? I read that the skin is edible that's why I wanted to try them this year. I usually only plant butternut.

More aquash info

Here is a link that might be useful: squash search result

My neighbor just gave me a delicata she'd picked up at the Farmers Market and since I didn't know what to do with it, googled recipes. This is the first one that came up and I liked it a lot, halved the recipe for just the one squash (being more of a savory than sweet person :))

Baked Delicata Squash with Lime Butter
2 (3/4 pound each) delicata squash
3 tablespoons butter, softened
1 tablespoon lime juice
1 teaspoon chili powder
Salt and coarsely ground pepper to taste

Preheat oven to 350 degrees.

Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.

In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot.

Makes 4 Servings.

I have not tried eating the skin. I just cut in half, scooped out the seeds, put the skin side up and microwave it. I use Sugar Twin fake brown sugar. I think it is really yucky to cook with, so I put it on after I bake the squash. The brown sugar blend Splenda is just Splenda with regular brown sugar, so it is still sugar. I can't use that. So, the Sugar Twin is what I use.
To me squash has to be sweet.

Thanks, linda lou! That's how I cook my butternut, too, I just wasn't sure about the delicata. We'll be trying that as soon as the squash have cured.

Thanks LindaLou. I haven't tried any others yet after such a bad experience with the one I had (I want to say the brand is Diabeti or something like that, I'll try to remember to check tonight when I'm there).

Since my reason for wanting it isn't diabetes related, just diet related, I can use a small amount of real sugar.
I may try honey, date sugar or agave too. They all sound like they'd work with squash!

I am lazy and hate trying to cut raw squash in half so I bake it whole. Then cut in half and scoop out the seeds. I don't eat the skins.
I add in whatever seasonings I want a put it back in the oven for a few minutes. Sometimes I remember to cut shallow cross-hatch lines in it so the seasonings can work their way in....sometimes not. LOL

Deanna

Deanna,
You are welcome. I have not heard of that brand name as a diabetic sweetener. Some brands are OK, some brands are really awful.
Same for stevia. I had some that was really bad. I hear some of the new ones taste pretty good.
I have been hearing a lot about agave nectar lately. I will have to try some.

I like the delicatas because they're just the right size to make a side dish for the two of us! (Acorn types, butternuts, those big ol' turban squash, are all yummy too, but require a bit more planning and work to use effectively.)

That lime butter recipe looks lovely; I've got some limes I thought I was going to use in a texmex thing last week and didn't, so I'm going to give it a try! Thanks, morz.

Zabby