This past week I planned to roast some delicata squash as I have done before, by simply slicing it open, seeding, and roasting. But by the time I got to the squash that I had, it had a lot of little bad spots all over, so I concluded that I would have to peel it. This was something of a pain, since delicatas are not smooth-skinned, but at least the skin is fairly thin. I then cubed it and tossed with a little olive oil, salt, and brown sugar, then roasted for 25-30 minutes at 375 degrees. Delicious! Everyone at the table raved about it.
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