It is a very sweet variety with a thin, edible skin and is typically cut into half rounds and roasted.

Curing takes approximately a week in a warm, dry place that is protected from frost, such as a garage.

Indigenous to North and Central America, squash were introduced to early European settlers by Native Americans.

[10] Delicata squash almost disappeared after the Great Depression, and wasn't widely grown due to its susceptibility to mildew diseases.

[11] This was changed in the early 2000s, when a group at Cornell University's Department of Plant Breeding, led by Molly Jahn, bred a non-hybrid open pollinated variety, Cornell's Bush Delicata that was resistant to most known squash diseases, and won the 2002 All-America Selection (AAS), a seed-industry award [12] and is now the primary commercial cultivar.