This variation of squash hits its peak right about now, in the late summer and early fall. We got one in our CSA pick-up this week. It's small (about six or seven inches long) and is going to be part of a dinner for one tonight. Get some ideas, plus a great dip from our archives that uses delicata squash, below...If you aren't familiar with this vegetable (we're still learning), it has a thinner skin than acorn or butternut squash that's actually edible, and the color is more like a sweet potato.
We're thinking of roasting thick slices with butter, then eating them like little open-faced sandwiches with slices of parmesan and maybe a garnish of greens, like the collards in our refrigerator. It would also be good tossed with pasta and some hunks of pancetta or bacon.