The Fab 13 is our whole delicata squash substitute for cooking.

With its oval form and trademark thin green stripes, delicata squash is a member of the winter squash family and a delightful and unusual complement to your meals.

Delicata squash substitutes may be required for two reasons. Some recipes or persons may prefer a more delicate taste, or delicata squash’s seasonality may make it unavailable or difficult to get outside of the autumn season.

If you can’t locate or purchase this delicata squash, don’t give up on your kitchen ambitions. Other squash and gourd choices might help you preserve your diet plan or satisfy a hunger. We have provided several alternatives for you to consider:

1. Acorn squash
2. Carnival squash
3. Butternut squash
4. Sugar pumpkin
5. Buttercup squash
6. Sweet potato
7. Kabocha squash

Before we get into each possibility, let’s learn a little bit more about this often used culinary ingredient.

13 Best Substitute For Delicata Squash 

Delicata squash is so called because it is a delicate, sweet, and creamy squash (or gourd, if you prefer). Also known as sweet potato squash, peanut squash, or Bohemian squash.

Another name for it (yes, there are many) is candy potato squash, since cooked delicata squash has a maize and pumpkin pie flavor that screams creamy and wonderfully sweet.

This attribute constantly qualifies delicata squash as a fruit, despite the fact that it is considered a vegetable when cooked.

When cooked, delicata squash has a sweet, nutty taste and a buttery, creamy texture. Its skin and seeds are also edible, which is why it was given the name delicata. Remember the following while selecting one of the 13 finest delicata squash substitutes:

Acorn Squash

Acorn squash is a great replacement since it has the same taste and texture as delicata squash. Acorn squash has a light nutty flavor and a lesser amount of sweetness than delicata squash, making it an even more delicate variant of delicata squash. This would be an excellent option for individuals seeking a milder taste for stuffing or baking.

When fresh, acorn squash is yellow-orange in hue and squishy. Once cooked, the dry texture should not be an issue since you may add creaminess with butter, for example.

Acorn squash has more flesh to cook and serve since it is rounder and bigger than delicata squash. As a result, it’s an excellent baking and stuffing replacement.

Because the flesh is fibrous, it may not be desired in soups, therefore try a more packed or firm preparation for acorn squash. The dark green skin is delicious and simple to peel away.

Carnival squash

Because the cream-colored carnival squash is a cross between acorn squash and sweet dumpling squash, it may be used in place of delicata squash. It is somewhat smaller and rounder than delicata and may be served whole or in halves. Similar to delicata, the seeds may be roasted and consumed as snacks.

The skin is tough and dry, although it may be cooked and eaten. While the flesh is light orange and has a dry feel when raw, the cooked form is buttery and creamy. It also has a nuttiness that makes it a delectable side dish for meats and vegetables.

It derives its carnival moniker from its green or orange stripes.

Butternut squash

Who doesn’t like a good butternut squash soup? Because of this familiarity with the creamy butternut squash, it is an excellent alternative for delicata squash, and it is usually accessible.

Butternut squash outperforms acorn squash and carnival squash in terms of sweetness, while delicatas rule supreme. The smooth and velvety texture of butternut squash makes it ideal for soups and purees (simply peel away the rough shell). Its bulbous base may be chopped, diced, or stuffed. Roasting is another common way to prepare this squash, and the skin may be removed in this instance.

Another advantage of butternut squash is the reduced seed area. That implies you may serve and consume a greater amount of the meat when compared to other gourds.

Sugar pumpkin

If you don’t think the term sugar pumpkin is charming enough, this gourd is also known as pie pumpkin and sweet pumpkin. Sugar pumpkin is clothed in immaculate brilliant orange with a green or brown stem, so it earns the lovely moniker. Make a mental point to remove the peel before cooking, no matter how beautiful it seems.

The flavor is similar: sweet with nutty undertones. While the flesh seems dry at first, heating it brings out its creamy texture. The sugar pumpkin’s whole form is also great for filling. Sugar pumpkin, like delicata squash, may be roasted (to enhance soups and salads), baked, or steamed as a side dish.

Buttercup squash

Why do you exalt me? Buttercup squash adds to your recipe since its orange flesh cooks into something creamy and delicious.

While it is as dry as a raw gourd, boiling or stewing can soften it to a texture similar to delicata squash. Its sweetness may be used to flavor soups or baked products. Their hard texture may also enhance curries and casseroles.

The dark green skin is too thick to eat or serve, but this turban squash (it does like a turban) will forgive you.

Sweet potato

Let us depart from the winter squash family and introduce the sweet potato, a starchy root crop. Because sweet potatoes are much smaller than delicata squash, you will need to use more of them in your recipes.

Because sweet potato is a root crop, it is hard (and fibrous) when raw, thus it must be steamed or boiled to get the same texture as delicata squash.

After cooking, you will be able to appreciate its sweet and nutty taste with a tinge of earthiness. Sweet potato is a versatile ingredient that may be baked, steamed, fried, mashed, or roasted. It’s a good textural substitute for delicata and holds up nicely when roasted or fried.

Sweet potato is also an excellent source of vitamins A, C, E, manganese, and fiber. It comes in a variety of colors (and forms), but white or purple sweet potatoes work well as a delicata substitute. Yes, the skin is also tasty.

Kabocha squash

Kabocha squash is a tiny, green Japanese pumpkin. If you look closely, it looks like a dark green relative of the charming sugar pumpkin, which is why it’s another perfect substitute for delicata squash.

Kabocha squash has a very sweet taste profile and is best used in soups, stews, sauces, or as a snack or side dish. Kabocha, like acorn squash, has a somewhat drier texture when compared to other options.

The rind, although seeming rough and thick, is really edible. To chop or slice the kabocha squash, steam or microwave it for a few minutes to soften the rind.

Top tip: Slicing the fresh rind with knives will be pointless, so use the microwave technique instead.

Spaghetti squash

You read it correctly. Spaghetti squash actually exist, and it does resemble spaghetti noodles! The uniqueness comes from the strands that develop after cooked, and they make an excellent alternative for delicata squash since they are so sweet.

Spaghetti squash may become a public favorite not just because it is tasty, but also because it is readily accessible and reasonably priced. It performs effectively when packed since it is shaped like a curved tube.

The squash is stringy, soft, and sweet, and it may be used to complement any filled dish, casserole, or stew where the strands can easily blend in. This somewhat different texture may not work well in meals such as soups, which may need a firmer replacement.

Yellow Squash

When we speak of squash, the yellow squash comes to mind. It exhibits the squash’s typical characteristics and is accessible all year.

When cooked or steamed, the texture remains delicate and sensitive. If the recipe asks for it, the rind may also be sliced with the meat. Yellow squash may be roasted, sliced, or diced with other meats or vegetables.

Yellow squash rates low on the sweetness scale. It’s a little bland and depends on sauces or additional seasonings for taste.

Of course, if you want to utilize this as a delicata alternative, there is still hope. Roast and caramelize the squash until it reaches the desired amount of sweetness. That should be plenty.

Sweet dumpling squash

It goes without saying that the sweet dumpling squash is, well, sweet. If you want to be more particular about the taste, it may also be described as a combination of sweet potato and pumpkin puree.

The exterior of the sweet dumpling squash features distinct ridges that are mottled with white and green. The skin is edible, so that’s a plus. Because the form is circular, it would make an excellent squash dish or stuffing.

Baking the entire squash or roasting pieces will provide a soft and creamy variation similar to delicata squash.

Honeynut squash

Honeynut squash resembles a little form of butternut squash (same bell shape). It’s like a concentrated form of butternut squash, sweeter with a hint of earthiness and a wonderful edible peel.

The cooked version is smoother and less stringy. Honeynut squash, which has a slightly different texture than delicata squash, is best used in stews and purees.

Pumpkin

While pumpkin is often associated with Halloween, it also makes the list as a delicate squash replacement. Cooking brings out the somewhat sweet and earthy taste of pumpkins.

Pumpkin that has been baked or steamed should have a smooth, non-stringy texture that is ideal for baking or soups.

The rough skin and texture of the pumpkin may be difficult for some, so if you’re not up for roasting or pureeing, the next best thing is to bake with it. Did someone mention delicata-pumpkin pie?

Carrots

This list concludes with Bugs Bunny’s favorite. Carrots are not in the winter squash family, despite their orange hue, which gives the idea that they would make a rich color substitute, which is partially correct.

Carrots are rough while raw (but still edible) and have a distinct feel when cooked. They may never be creamy, but they will make a good substitute for roasted or delicata squash fries or simply a chopped side dish.

Carrots are abundant in Vitamin A and sugar, so we all know how well they perform in desserts, side dishes, salads, stews, and soups. Another plus is that there is no skin to worry about.