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If you've never roasted delicata squash, get ready to fall in love! It's a breeze to prepare, and it has a rich, creamy texture and delicious sweet flavor. FALL  /  SIDE DISHES  —  JUMP TO RECIPE If you’ve never roasted delicata squash before, get ready to fall in love! When winter squash appears at farmers markets and grocery stores each year, I’m excited to get my hands on all of it –  acorn squash ,  butternut squash ,  sugar pie pumpkins , and more. But delicata squash is my favorite by far. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. But that’s not all. Thanks to its small size and thin, edible skin, it’s super easy to work with. That’s right – you don’t have to peel it! In fact, the combination of the creamy flesh and the chewy skin is so good that I think it’s better with the peel on. Delicata squash is at its best in early-mid fall, so now is the perfect time to cook it. Below, you’ll find my go-to method