Delicata squash wine - I'm going for it!

BigDaveK · Sep 27, 2022

Transferred to secondary this morning.
Been growing this squash for years, my favorite, and unlike others the skin is eaten. I believe the variety I grow is "Honey Boat" - sweet and delicious. Had a good crop this year so there was no question where some would go.

I bumped up the quantity to almost 8 lbs, simmered, fermented with the squash. It's very fruity!! And delicious! If I had to pick a fruit it tastes like I'd say mango, no doubt about it. Don't try this with store bought delicata, tasteless. And like most squash the seeds can be roasted.

suzyq2 · Sep 27, 2022

Nice!!!! I love chili powder on my roasted seeds.

BigDaveK · Sep 28, 2022

suzyq2 said:
Nice!!!! I love chili powder on my roasted seeds.

I grow a small assortment of winter squash every year and have experimented with a variety of spices. My three go-to's are salt, chili powder, and cinnamon sugar but I'm always willing to try something new.

ChuckD · Sep 28, 2022

BigDaveK said:
Been growing this squash for years, my favorite, and unlike others the skin is eaten

I love the delicata. They are just the right size. Did not know about the skins. I would think they would be tough. Although I primarily bake them.

suzyq2 · Sep 28, 2022

BigDaveK said:
I grow a small assortment of winter squash every year and have experimented with a variety of spices. My three go-to's are salt, chili powder, and cinnamon sugar but I'm always willing to try something new.

A chef blogger introduced me to some unusual combos. Fennel and salt. Coriander with curry and allspice, cardamon and cloves. I will have to try the cinnamon and sugar this year. It sounds better than the pumpkin pie blend she's got goin on but you never no.

BigDaveK · Oct 26, 2022

Racked yesterday, clearing nicely.
Good flavor and mouth feel!
If you were familiar with delicata squash you might identify that flavor. If not, you'd think it was a fruit wine that you can't quite put your finger on. I like it.
Now I have to decide - do I make another batch or cook and eat my delicata traditionally? Fortunately it's a winter squash and I don't have to decide yet.