In this fabulous early-winter side, roasted delicata is caramelized in the oven and accented with the assertive flavor of dark amber chestnut honey. Delicata is a striped, hard-shelled heirloom squash that trades flavor for transportability. Unlike butternut or kabocha, delicata can be cooked and eaten with the peel intact. You can substitute other types of winter squash in this recipe, just make sure you peel them first and vary the cooking time accordingly.
Cooks' Note
The dish can be prepared up to the point of putting the dish in the oven. The squash can sit on the counter for a few hours before baking, while you finish cooking the rest of the meal.
