Love winter squash but can be bothered to cook with them because of all that peeling? I was right there with you, until I discovered delicata squash. I've posted on the wonders of delicata squash before, but it's worth reposting every fall. Maybe several times each fall.
Delicata has all the benefits of your butternut, acorn and kombocha--the vitamin A, the fiber, the buttery texture, the sweet flavor--but you can eat the skin, so there's no peeling!
Just wash the squash well, cut it in half and use a spoon to scoop out the seeds and pulp. Slice it into rings of the same width, and the prep is done! I like to roast the rings in a 400F oven. Set the rings on a parchment paper-lined cookie sheet and season with a sprinkle of sea salt, garlic powder and onion powder (or use another spice combo that you love). Pop them in the oven for about 15 minutes and then flip them. I like to swizzle a couple teaspoons of pure maple syrup, but that's optional. Roast for another 15 or so minutes and they're done. For a quick and balanced weeknight meal, serve them over wilted kale or collards, or a big green salad. Add some rinsed and drained chickpeas, cannellini beans and a handful of raw pumpkin seeds, and you're set. Leftover squash rings (if you have any!) make tomorrow's lunch salad really special, too.