Roasted Delicata Squash

When I first received a delicata as part of my share of a local farm, I was intrigued by its shape and color. To my surprise, I happily discovered in the farm's weekly newsletter that the skin was edible too!

While there are several complicated gourmet recipes for preparing delicata squash, my go to method is to roast it. Preheat the oven to 375 degrees F. Halve the squash lengthwise and scoop out seeds and fibers. Place the halves cut side down in a 9x13 pan and fill with about half an inch of water. Roast for 35-50 minutes until a fork easily pierces the skin. Serve with a tiny bit of butter and a pinch of salt. Tastes like heaven, and the skin isn't bad either (and is a great source of fiber).