Delicata squash is officially my favorite squash. The texture is creamier and less watery than butternut, it’s also easier to cut up than some of the larger squashes, cooks fast, and the tender skin can be left on as it is delicious.
I roasted some the other night with a simple drizzle of pomegranate molasses, olive oil, garam masala and salt and pepper. Scrub the squash, cut the ends off and split in half long ways. Scrape out the seeds with a spoon and discard. Dice into chunks and toss with olive oil. You can roast just like this, and it will be delicious, but feel free to add spices like curry or bbq rubs, and a good sprinkle of salt. I added a bit of pomegranate molasses to give it a tang and brightness.
Roast at 500 for 15-20 minutes until tender and golden on the edges. Feel free to top with some toasted walnuts, shaved parm, or add it to salads.