Delicata Squash

I discovered Delicata squash last winter when a good friend and I had drinks and a few snacks at a French restaurant in Ballard, Bastille.  I can't remember what I ordered but my friend ordered Roasted Delicata squash with Creme Fraiche.  There may have been more to the dish but it was simple and perfect. We tried to recreate it a few weeks later when she came over for dinner and we ate it like candy.  It's one of the few squash varieties that the skin is delicate enough to leave on and eat.  It has the sweetest, softest texture and makes the easiest side dish. I love to just roast it with salt and olive oil, no Creme Fraiche needed but its not a bad accompaniment if you have it laying around.

Cut in half lengthwise, scoop out the seeds and slice into half moons.
Roast at about 425 with salt and a generous amount of olive oil for about 20-25 minutes turning once.