Oct 03, 2014
Delicata Corn Chowder
Have you seen these adorable squashes in the supermarket lately? They’re called delicata and they are only available for a short time (at least around these parts), in early Fall. Delicata is also known as the peanut squash, Bohemian squash, or sweet potato squash—probably because when roasted its flavor is very similar to a sweet potato. Yum. We grew some of our own delicata this year but didn’t get that many… unusual for squash. All of our others were growing like weeds. Maybe I planted them too close together. Or maybe they’re just not that prolific, which could explain why I don’t often see them at my grocery store.
Anyway, they ARE delicious. The flesh is bright yellow when cooked, and happens to match the color of yellow corn perfectly. So I thought I would use some as a creamy base for a corn chowder. It’s a match made in heaven! The squash adds a depth of nutty flavor to the natural sweetness of the corn, and creates a wonderful smoothness, too.
One of the things I love about delicata squash is that their skins are very thin and edible when cooked. They’re also WAY easier to cut open than a butternut. I love them simply roasted, topped with a drizzle of maple syrup. Last year I made an uber-yummy delicata squash butter with pumpkin spices. So buy more than you need for this recipe and experiment in your own kitchen!