I think delicata squash is my favorite type of winter squash. Not only does it taste delicious but it is easy to make! I love not having to peel them. Plus, delicatas are usually pretty small and soft compared to other types of squash, making them much easier to prepare.

I have found the easiest way for me to cut a delicata is to first cut it in half crosswise so I end up with two cylinders, making sure to cut off any rough stem pieces on the top and bottom. Then I take each piece and set it upright on its widest and flattest end and cut it in half lengthwise. Next I scrape out the seeds and position each piece of squash with the domed side up. I then cut each piece in half again lengthwise. Then I flip each piece center side up and cut them crosswise into quarter inch pieces.

People that do not like squash quite often will eat this and enjoy it. The flavors are really delicious! The natural sweetness of the squash is enhanced by the cinnamon and coconut oil. Do not worry about this being too sweet though; the sage adds a little savory flavor to provide just enough contrast to the sweet flavors. Plus, the texture of the squash is smooth and dry, not stringy at all. This warms up really well too so this can be enjoyed for several meals.

Instructions:

• 3 pounds delicate squash (about 3 large)
• 3 tablespoons coconut oil
• 1 teaspoon dried rubbed sage
• ½ teaspoon salt
• 1 teaspoon cinnamon

Cut the delicata squash into pieces (recommended cutting instructions above in recipe description). Put the squash and the rest of the ingredients in a covered casserole or dutch oven. Bake the squash at 400 degrees for about 35 minutes or until it is tender, stirring occasionally.