Delicata is a long time favorite of our CSA and market customers. With a creamy texture and sweet flavor, it's perfect for pies, but even better just eaten by itself, with a little butter.
Halve it, scoop the seeds out, and bake it, cut sides down, in an inch of water. 40 minutes at 350 degrees is usually about right.
Or, halve it, scoop the seeds out, and peel it, then cube it. Into a skillet, put just enough water to barely cover the bottom. Add 1 Tablespoon butter and the cubed squash. Cover and simmer about ten minutes, or until the squash is just soft. Remove lid and let moisture evaporate from the pan. You can decide from there how you would like your squash: as is, with a grating of pepper, with a pinch of brown sugar added, or added to another recipe.
One of my favorite October no-frills lunches is a seasoned black bean burrito with sautéed delicata, onion, and yellow chard, topped with crumbled feta and spicy jalapeno relish (my father's specialty). Quick, easy, delicious. Thankfully. We do lots of running around here, so it's nice to have options that can be thrown together and eaten, wrapped in foil, as we go.