Hard to believe that we have these early "winter" squash already in August. It doesn't feel like a summer crop, but I'm still so excited to eat these!
My favourite, and easiest way to cook Delicata is sliced about a half-inch thick, drizzled with olive oil on a baking sheet, and roasted at 400F for about 25 min, or until it's browned and soft (flipping for even cooking). This squash is sweet, think flavour profile like a sweet potato. Sprinkled with a little salt and pepper, or drizzled with maple syrup for a sweet side.
Spaghetti squash has a unique stringy texture (hence the name) and very mild flavour. My go-to method is to cut in half, scoop out seeds and cut side down at 375-400F for 30-40 min, until totally soft. I then sautee some garlic in butter or sunflower oil, and scoop the squash into it, salting to taste. Better than buttered noodles.