Roasted Delicata Squash
I love that their skin is thin and delicate, it means it is easier to cut than normal winter squash (like butternut) and the skin is edible like zucchini.
Once roasted, these are quite snackable. I've even stuck the leftovers in a bag in the fridge and found myself voraciously nibbling on the cold roasted squash.
I cut of the stem top and a little bit of the end. Slice down the center. Scoop out and discard the seeds with a spoon. Then slice into 1/2 inch half moons. Toss with a little olive oil, sprinkle with sea salt.
Roast on a rimmed cookie sheet at 350 F for 20-40 minutes, turning over once, or as long as it takes to become golden.