delicata

So named because of its delicate skin that does not need to be peeled before cooking and can be eaten.^[1]

delicata (plural delicatas)

1. (Canada, US) An heirloom variety of winter squash, oblong in shape and having a cream-colored skin with green stripes
   • 1992 October, Nanette Blanchard, “Autumn's Glory”, in Vegetarian Times‎^[2], page 67:

     But once you've tasted the sweet flesh of a delicata or slipped the strands of a spaghetti squash out of its shell, you'll never again regard winter squash as merely an agricultural art piece.

   • 2004, Jack Bishop, Richard G. Jung, “Winter Squash Risotto with Sage and Parmesan”, in A Year in a Vegetarian Kitchen‎^[3], →ISBN, page 354:

     You will need one medium butternut or two or three delicatas.

   • 2009 January 17, Mark Bittman, “Stale spices, canned beans are no-nos for new year”, in Toronto Star‎^[4]:

     The best winter squashes (delicata, for example) have edible skins and are amazing just chunked and roasted with a little oil […] .

• delicata squash on Wikipedia.Wikipedia

• diacetal

• IPA^(key): /de.liˈka.ta/
• Rhymes: -ata
• Hyphenation: de‧li‧cà‧ta

delicata f sg

1. feminine singular of delicato

• calatide

dēlicāta

1. inflection of dēlicātus:
   1. nominative/vocative feminine singular
   2. nominative/accusative/vocative neuter plural

dēlicātā

1. ablative feminine singular of dēlicātus