Delicata Squash

Cucurbita pepo var. pepo

Cultivar 'Delicata'

110 days Huge, elongated fruit weigh 7-10 lbs and have sweet, fine-grained, creamy flesh. longer and bigger than most variety of delicata.

approx 20-30 seeds per package

Delicata squash are easily grown. Seeds are started after all danger of frost is past and the soil is warm or within 3–4 weeks before the predicted last frost date in the area. Seeds directly sown are placed one inch deep, 5-6 to a hill; hills are 6 feet in all direction from other hills. Roughly 105 days after germinating, delicata squash are ready to be harvested. Curing takes approximately a week in a warm dry place such as a garage, protected from frost.

Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures. The seeds of the squash are also eaten, usually after being toasted. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

Indigenous to North and Central America, squash were introduced to early European settlers by Native Americans. "'Delicata' was first introduced by a seedsman in the USA in 1894 (Tapley et al. 1937), but a fruit very much like those of this cultivar was illustrated by Naudin (1856)." (Paris 1989). As a cultivar, is "more or less unique and is not readily classifiable in any one modern group" (Paris 1989)

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