When the delicata squash came up last spring as volunteers in my community garden plot, Eric and I, co-caretakers of the plot at that time, didn’t know what the fruit were. Our best guess was pumpkins so we let the squash get big. As they grew, though, I did some poking around google images and identified the fruit as delicata. Letting them get large did not, luckily, spoil their flavor.
At the end of the season, I had at least a dozen in my basement. As of today, one remained. I thought nine months was an extraordinary amount of time for a winter squash to survive in a basement, but a casual look around the web finds tales of winter squash lasting up to 18 months. At nine months, mine showed no signs of giving up. Just look at the water rising to the surface seconds after I cut off the top.
That marvel is now baking in my oven with oregano, savory, salt, pepper, flour, olive oil and water. Assuming Lacey is game, we will have it with pasta and pesto for dinner tonight. Cubed cucumbers and cherries, too.