Delicious Delicata

It's that time of year when squashes offer a splash of colour and a depth of flavour amongst the generic green seasonal brassicas.  They are wonderful enough in early autumn but as we move further away from the glut and towards deeper darker nights, it is almost as if they are early wrapped Christmas presents.

I must admit Delicata are a squash that I wasn't as familiar  with.  Crown Prince, with its bluey toned skin hiding a sunset of flesh beneath, was more like my king.  It still is, especially in one of Phil's coconut curries.  However, Delicata has become the new 'kid on the squash block' in our kitchen.  

They first appeared, their long yellow and green stripey forms announcing their bright presence, in our veg box a few weeks back.  We've been enjoying them ever since and have even been adding them as additional items if they aren't included in our normal box each week.  Delicata's fresh flavour, which is a cross between sweet potato with a hint of creamed corn, has certainly got us hooked.  Some people compare it to Butternut squash but we think it is much better than that.

Like most squashes, it isn't just the flavour that hits the right notes, especially at this time of year.  Squashes are high in beta carotene and vitamin C, so are great to sneak into your meals whenever you can.  There is no need to peel Delicata as the 'delicate' skin is fine to eat.  Simply roasted, with a drop of nice oil, and a sprinkle of salt and pepper, it is delightful enough but everything we have used it in, including those lovely curries of Phil's has hit all the good spots.  My absolute favourite however so far is a simple soup that Phil cooks. Somehow it brings out the creaminess of the Delicata even more, and so, if asked, I will always request this soup from Phil.  There are so few ingredients, it makes you realise quite how much the Delicata sings its own flavour all by itself.  Be quick though, it really is near the end of the season for these wonderful squashes.  Make sure you save some seed too to grow your own next year.  We will be.

Phil's Delicious Delicata Soup

Slice a large leek thinly and saute in a little oil until soft.  Add a sprinkle of chilli powder (to taste).  Add the chunked delicata, salt and pepper and vegetable stock, or a teaspoon of vegetable stock powder and enough water  to cover by 1 inch.  Cook for 20 minutes, blend until smooth and serve with freshly baked sourdough bread.