Tetra Squash may look just like its ubiquitous cousin Delicata Squash, but they couldn't be more different.
Texture: Tetra; creamy, dense, buttery, like kabocha squash. Delicata; stringy, runny/watery like a pumpkin.
Flavor: Tetra; sweet, similar to caramelized sweet potato. Delicata; light/bland, semi-sweet, squashy.
Notes: Tetra; poundcake, yeast, cakebread. Delicata; No.
When caramelized, Tetra's thin skin is not only edible but snappy and nutty.
Sizing Guide
~400-550g, 3.5-4.25" diameter.
Our recommendation to get the best idea of Tetra's true flavor:
1. Slice lengthwise, scoop out all the seeds.
2. Lightly oil and salt. Neutral oils like canola, grape seed, or peanut will help Tetra's flavor shine.
3. Place the squash halves skin side down and roast for 35-45 minutes at 425 F, or until edges are slightly charred and the flesh is a deep golden brown. You should be able to spoon the flesh out smoothly all the way through the bottom of the squash.
Try roasting Tetra squash, peeling off the skin, then turning it into soup in lieu of butternut squash. Feeling decadent? Try slicing into rings with the skin on, fill the holes with cookie dough, then bake at 400F until cookies are done and squash is golden brown.
