While I love the flavor and creamy texture of starchy winter squash (not to mention the nutrition punch in the form of fiber and vitamin A), it feels like such a chore to hack at that tough outer skin to get to the good stuff.
Until I discovered Delicata squash, the squash that requires NO PEELING! The skin is super thin and very edible.
You'll recognize it as the oblong light yellow squash with green or dark yellow stripes running longways. Wash it well, then cut it in half, and use a spoon to scoop out the seeds and pulp. Slice it into half-inch thick rings, and it's ready to bake.
Set the rings on a parchment paper-lined cookie sheet and season with a sprinkle of sea salt, and take things up a notch with one or more seasonings, like cinnamon, garlic powder or onion powder. You can add a small swizzle of olive oil if you like to help the seasoning stick, but by putting the rings on parchment they won't stick, and by giving plenty of space on the pan, they'll brown nicely. Pop them in the oven for about 15 minutes and then flip them. If you’re feeling super fancy, swizzle a scant teaspoon of pure maple syrup at the halfway point, but again, that's optional. Roast for another 15 or so minutes (depending on their thickness).
For a quick and balanced weeknight meal, serve them as the starchy component of your meal: They're great over wilted kale or collards, or with roasted green beans or Brussels sprouts. Add your protein, or some rinsed and drained canned 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, or enjoy them with yogurt for breakfast or a snack.