Call me thin-skinned

Winter squash usually has a hard skin, but little delicatas are a soft-skinned variety. No need to peel; just seed and slice these oblong veggies for pretty scallop-shaped rings. Then roast them for salads or side dishes, or bake them with grain fillings. They’re sometimes called “sweet potato squash” for their creamy flavor, which pairs well with goat cheese and roasted nuts. They make an impressive display when cut into 4-inch lengths and roasted. Stand the pieces on end and fill with rice, dried fruit and caramelized onions.