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English
Etymology
So named because of its delicate skin that does not need to be peeled before cooking and can be eaten.[1]
But once you've tasted the sweet flesh of a delicata or slipped the strands of a spaghetti squash out of its shell, you'll never again regard winter squash as merely an agricultural art piece.
2004, Jack Bishop, Richard G. Jung, “Winter Squash Risotto with Sage and Parmesan”, in A Year in a Vegetarian Kitchen, →ISBN, page 354:
You will need one medium butternut or two or three delicatas.
2009 January 17, Mark Bittman, “Stale spices, canned beans are no-nos for new year”, in Toronto Star:
The best winter squashes (delicata, for example) have edible skins and are amazing just chunked and roasted with a little oil[…].
References
^ Mary Godnick (2021 December 5) “December Harvest of the Month: Delicata Squash”, in Melissa Hart, editor, Adirondack Almanack, archived from the original on 2021-12-05.
delicata squash on Wikipedia.Wikipedia 