Delicata squash is quite tasty and cooks up much faster than other squash. And the skin is delicate so you don't have to peel it either.
Cut 1 delicata squash into roughly 3/4" cubes. (discard seeds)
Cut 1 apple into 1" cubes.
In a hot saute pan, add some olive oil, then the squash and 3 sprigs rosemary and a pinch of salt. Cook for 4-5 minutes on high until squash starts to turn golden in places.
Add the apple pieces, cook for 2 minutes until apple softens a little. Now add 1/4 C liquid (water or broth), and cover pan.
Cook for a couple minutes until it softens. Then take the lid off and let the liquid boil off, check for doneness. Taste for salt. Serve warm.