Have you tried delicata squash before?

It’s really the best squash around.

If you’re the type that needs some convincing, let me break it down real quick.

Delicata squash is easy to cut!

Yes, easy.

I’m sure a few of you out there have nearly lost an arm trying to cut open a monster butternut or spaghetti squash.

No wrangling necessary in order to prepare one of these guys.

Oh, and you can eat the skin!

It’s thin and tender, so go ahead and skip the whole peeling process.

And it just gets better from here.

Because delicata squash is creamy and sweet.

All it really needs is a little bit of olive oil and salt.

Roast it up and prepare your taste buds for squash ecstasy.

Make a meal out of this squash situation by tossing it with whole wheat pasta, roasted kale, sautéed garlic, toasted walnuts, nutty Parmesan cheese, spicy red pepper flakes and fresh ground black pepper, of course.

P.S. Fall is really here, and I’ve accepted it (somewhat).

P.P.S. Toast dem nuts! As always.

P.P.P.S. I used dino kale (aka lacianto kale) but curly kale would work too.