Delicata Squash

History

Delicata squash exemplifies how a heirloom variety can be rediscovered and elevated from obscurity to culinary stardom. First introduced to American seed catalogs by Peter Henderson & Co. in 1894, delicata (from the Latin for "delicate") was prized for its exceptionally tender, edible skin and sweet, potato-like flesh. For decades it was a popular home garden variety, but the mid-20th century shift toward commercial agriculture nearly drove it to extinction—delicata's thin skin, which makes it so appealing to eat, also makes it prone to bruising and difficult to ship, with a storage life of only 2-3 months compared to the 6+ months of thicker-skinned varieties. By the 1970s, delicata had virtually disappeared from both commercial production and seed catalogs. The variety's resurrection began in the 1990s farm-to-table movement, when chefs and farmers' market vendors rediscovered its exceptional culinary qualities. Johnny's Selected Seeds in Maine played a crucial role in preserving and improving delicata genetics. Today, delicata is a farmers' market darling and a favorite of restaurant chefs who appreciate that the thin, striped skin eliminates the need for peeling—simply slice into rings or half-moons and roast. The "sweet potato squash" nickname perfectly captures its flavor profile: creamy, sweet, and slightly nutty, with a texture reminiscent of roasted sweet potato. Newer varieties like Bush Delicata offer compact vines suitable for small gardens, while Honey Boat and Sugar Loaf variations provide subtle flavor differences. Delicata's comeback story represents a broader trend of heirloom revival, proving that flavor and ease of preparation can triumph over industrial efficiency.