Delicata is sweeter than most varieties of winter squash, and denser in texture. It’s difficult to peel, but the peel is edible. You can use it in recipes as you would butternut squash; or cut it in half, seed it, and roast it with 1 Tbsp. each butter and brown sugar in each half, then scoop and eat.
wyf slices it into rings, tosses with olive oil, salt, and pepper, then roasts on a sheet pan at about 375F until it’s tender. pitu does the same, but adds fried sage leaves and shallots.
oakjoan loves this treatment for delicata squash: combine coarsely ground whole spices (she likes fennel, cumin, coriander, and black peppercorns), crumbled oregano, a couple of crushed garlic cloves, and salt, and mix with olive oil. Brush on quartered squash and bake at 400F for about 15 minutes; test for doneness continue baking if necessary.