When I was at the Farmer’s Market, I was on a serious mission– a squash mission! Do I want kobocha squash? Spaghetti squash? Sweet Dumpling squash? Butternut squash? One of the stands generously had cooked samples of the squash their farm offered. I reached out for the first perfect slice and immediately spit it back out. The rind was rock hard! How was I supposed to know I wasn’t supposed to eat the whole thing?? Annoyed and feeling belittled by a squash, I tried the next kind. It didn’t look like much– pale, speckled rind and orange flesh. I put the whole thing in my mouth expecting to be disappointed, but the opposite happened! My eyes lit up and I started laughing when I realized that the rind AND the flesh were edible. I didn’t even wait to swallow before I was asking the farmers “WHAT KIND OF SQUASH DID I JUST EAT? I’LL BUY TWO!!” The poor farm boy couldn’t explain to me fast enough that they were Delicata squash and that they were known their delicate rind and sweet, tender flesh. I abandoned my squash mission right then and there because I had already found the best squash in the world– Delicata! My Cast-Iron Delicata Squash recipe is very simple because I wanted to be careful not to overcrowd our taste-palate as this squash has a remarkable flavor on its own. It’s easy to make and sure to please. Enjoy!