I've been rereading Laurie Colwin's "Home Cooking", in which she makes an irresistable plug for Delicata squash. So I picked up a few tiny beauties at the local farm stand & tonight gave them a simple treatment of halving, removing seeds, dosing with S&P and baking cut-side down for 45 minutes. Honest to God, they were so delicious we were nearly reduced to filching them from one another's plates. As it was, we each scraped every last shred of flesh from the skins and then sucked on our fingers for any lingering essence.
So I have a few questions for any squash experts out there:
Are the skins edible? (They seemed sort of anti-climactic)
Are there other recommended ways to coax out the deliciousness?
Anyone know what whimsical pairing of promiscuous cucurbit produced this ethereal offspring?