Like its delightful name, the delicata is the most delicate of squash. So delicate you can eat the skin. No peeling needed. Here’s one of our favorite ways of cooking it, a warm and comforting fall dish. This is based on a dish my husband had when he was a kid at his friend John Paul’s house. He went home and told his mother that he’d just had the best dish ever — “zucchini and cheese.” So Michael’s mother called John Paul’s mother and got the recipe and started making it for the family. What a great Mom.
We’ve adapted “zucchini and cheese” to delicata squash, which is in season now.
Cut the squash lengthwise, and scrape out the seeds. Slice squash and place in casserole.
Add the liquid. You can use milk, almond milk, or stock, or our decadent favorite, coconut milk, to cover the squash. Toss a little flour over the top so the sauce will thicken as it bakes. Top with grated cheddar cheese. Bake at 350 till the squash is tender and the cheese is golden, and good smells are coming from the oven.