@natoora Food facts Delica squash It is with a bittersweet feeling that I write this post.  The kabocha/danhobak are my favourite squash, and very loved in Korea and Japan. The delica squash grown by the Zerbinati family in Mantua, Lombardy are very similar to the kabocha/danhobak. Why bittersweet? Because the season has just ended. When I say it's my favourite, I mean to the extent that in the 2017-2018 season, I had 28 delicas & kabochas. Since Oct 2019 I've had around 45kg. I have half a delica left, and I plan to fully savour every last bite, as I savour every bite, always! Taste: sweet, mildly satisfying, rich, slightly fragrant. These are my favourite squash. Well, the kabocha is, but these are very similar. One squash to rule them all. They're much sweeter than most other squash, including the "sweet" butternut squash. They have a lower water content, so the flavours are much more concentrated. Texture: much denser and firmer and drier than most squash. Drier, not dry. Somewhere on a scale between a potato and a sweet potato in terms of the watery/firmness of the flesh. Go for it if you want a squash that's really dense (both flavour and texture!), much less watery, sweeter and firmer than others. Baked, roasted, souped, mashed. Use them like you would any squash, but the flavours will be stronger, sweeter and firmer. It may be a bit less water if you need something that holds a bit more moisture, but then more liquid can just be added! The Zerbinati also grow fantastic melons, 2 varieties, which Natoora also sell in the summer. I'll have that covered. 4.5⭐/5 ⭐⭐⭐⭐⭐ 0/5=meh 1/5=decent 2/5=wouldn't not eat again 3/5=want to eat again 4/5=more please! 5/5=dont ever leave! #foodism #foodmatters #foodventure #gastronomy #gastronomical #gastroventure #gastronomy #gastronomical #recommendations #restaurantrecommendation