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When farmers markets close and vegetable choices dwindle, every restaurant menu seems to feature butternut squash — in soup, in pasta, or in salad.
But after a few months, even squash superfans will admit to butternut malaise.
Enter: delicata. This heirloom squash is experiencing a dramatic revival thanks to the richer flavor and softer skin of a productive variety that first hit seed markets about a decade ago.
Also known as “sweet potato squash” for its brown sugar flavor, delicata tastes like a cross between fresh corn and pumpkin pie.
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