The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isnâ€™t suited to transportation over thousands of miles and storage over months. Like other heirloom varieties, it is valued for its taste, not its transportability. A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh. Considered as a novelty squash, its size may range from 5 to 10 inches in length with an average weight of 1 to 2 pounds. This squash can be baked or steamed and served as a side dish seasoned with butter and herbs, providing a sweet nutty flavor with a creamy smooth texture. Available year round, delicata squash are best during August to October and can be kept for 7 to 8 months. It is also known as potato squash, a sweet potato squash or a Bohemian squash.