The best way to prepare delicata is to roast it and you can serve it on its own, but I love it over a warm salad.
squash, kale, pecan and apple salad
2 delicata squash
1 bunch kale
1/2 cup pecans
1 apple, cored and diced
1/2 cup olive oil, divided
1 tbs balsalmic vinegar
1 tsp honey
salt and pepper to taste
To roast the squash:
Wash outside of squash vigorously.
Cut in half, lengthwise and remove the seeds and pulp.
Slice the delicata in thin, half-moon shapes.
Toss with 1/4 cup olive oil and place on a cookie sheet
Roast at 350 degrees for 15 minutes, then flip and roast another 15 minutes or until soft
Meanwhile, heat remaining olive oil in a pan. Add diced apples, pecans and cook on medium low until apple is slightly soft and pecan is fragrant.
Tear kale into bite size pieces and add to the pan, cooking just until the color changes to a deeper green.
Whisk honey, balsamic and a sprinkling of salt and pepper in a small bowl.
Combine squash, kale, pecans and apple. Drizzle with the balsamic dressing. Eat immediately!