July 2026: Delicata Squash

This month’s seed kit features Delicata Squash. 

Delicata Squash

Delicata squash produces attractive cream-to-pale-orange fruit with thin green stripes. Perhaps the sweetest variety of winter squash, it has a slightly nutty flavor similar to a sweet potato. In fact, it is sometimes sold under the name of “sweet potato squash.”   

Planting Instructions

Culture:

Delicata squash crave warmth, full sun, and well-drained soil. Plant outdoors in late spring or early summer when soil temperatures are consistently over 75°F. Prepare planting area by creating small mounds of soil spaced 2–3 feet apart.  Place 2–4 seeds about 1-inch deep and 5–8 inches apart in each mound. When plants are 4–6 inches tall, thin to 2 plants per mound. 

Water:

Keep the soil moist, but not soaked, until seedlings emerge in 7–14 days. Provide even moisture on a regular basis to prevent complete drying of the soil. 

Harvest:

Delicatas reach maturity in about 100 days and are ready to pick when the skin turns hard and is difficult to pierce with a fingernail. Harvest by cutting the vine, leaving a 2–3-inch stem. Allow to cure in the sun for a week and then store in a cool, dry area until ready for use. For the best flavor, use within six weeks of harvest. 

Culinary Tips:

Toss Delicatas with a little oil and your favorite herbs and then roast it. There’s no need to remove the skin, because it becomes tender enough to eat and adds to the flavor. 

More About Delicata Squash 

Delicata is a variety of the Curcubita Pepo species, one of the oldest plants to be cultivated by humans. Members of the species have been traced to Mexico and Central America as far back as 7000 years! Other varieties include Acorn Squash, Zucchini, Crookneck squash, and Pumpkins. The Delicata variety was first sold in 1894. 

Squash was an important food source for Native American peoples. The Iroquois people called squash, beans, and corn the “Three Sisters”, and always grew them together. This is called Companion Planting, where each plant helps the other grow. Squash covers the ground and helps protect the soil and water. Beans enrich the soil with nitrogen, and corn provides a tall stalk for the beans to grow onto. These three crops also filled a lot of dietary needs, with squash providing a lot of vitamins and minerals. When European settlers arrived, the Iroquois introduced them to the crops and helped prevent starvation in the colonies.  

The difference between Winter Squash (like Delicata) and Summer Squash (like Zucchini) has to do with how thick the rind is when they are ready to harvest. Summer Squash are usually harvested young, so they are tender and easy to slice and cook quickly. However, they do not store for very long. Winter Squash have thicker rinds, so they store longer, and are typically cut up and roasted or baked until soft. 

Roasted Delicata Squash 

Serves: 4    Prep time: 15 minutes   Cook Time: 25-30 minutes

Ingredients:

• 2 Delicata squash
• 2 tbsp. of extra virgin olive oil
• 1 tsp. of kosher salt
• 1/4 tsp. of ground black pepper

Instructions:

1. Preheat oven to 425°F.
2. Wash the delicata squash. Slice in half lengthwise and scoop out the seeds. Slice into ½-inch thick half-moons. You do not need to remove the skin since it becomes soft and edible during roasting.
3. In a bowl, toss delicata squash with olive oil, kosher salt, and ground pepper. Arrange delicata slices in a single layer on a baking sheet.
4. Roast for 15 minutes. Flip the slices and roast for another 10–15 minutes until tender and golden brown.

Craft: Garlic Spray for Pests 

You’ll Need:

• 1 head of garlic
• 1 tablespoon of bleach-free dish soap
• 2 cups of water
• 2 tablespoons of mineral or vegetable oil

Instructions:

1. Peel the cloves from your head of garlic. Using a food processor, purée your garlic cloves with 2 cups of water and 2 tablespoons of mineral or vegetable oil. If you do not have a food processor, use a knife (with adult supervision) to mince the garlic cloves finely and add them to the water and oil.
2. Allow the mixture to steep overnight and then strain the mixture using a muslin cloth or fine mesh strainer.
3. Add 1 tablespoon of dish soap and mix thoroughly. Reminder: Use bleach-free dish soap to prevent damaging your plants.
4. Pour the garlic-infused mixture into a reusable spray bottle. Store in the refrigerator between uses.
5. Use the spray on infested plants. Hold the spray 5–10 inches from leaves when spraying. Be sure to spray both top and bottom sides of leaves on infested plants.

Note: Test your spray on a single leaf and wait 24 hours. Check the leaf for any damage or discoloration before using the spray on the full plant or garden.