Delicata squash is actually named for its delicate, edible skin. This squash variety has an oblong shape, pale yellow skin with green or orange stripes, and orange-colored flesh. The flesh resembles butternut squash in its coloring. It has a sweet, buttery flavor, but can also be compared to a sweet potato, with its rich taste and moist texture. So, if you love the taste of butternut squash, but don’t like the hassle of peeling that rind, this may become a new favorite. And since you don’t have to peel Delicata squash or the apples to make this recipe, you will be able to complete this recipe in no time at all. Another added benefit, It’s a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B. 

• 1 Large Delicata Squash
• 1 or two apples
• 1 large onion
• 2-3 Tbls Fessler’s Baja Blend
• Dash or two of Allspice
• 2 Tablespoons of Olive Oil
• dash or two Cayenne Pepper to taste (optional)
  
• Wash Delicata Squash well (since you will eat the skin)
• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Remove seeds and transfer to a large bowl.
• Cut up apples with skin on and onion and place in bowl.
• Add the other ingredients and mix well until everything is well coated.
• Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Pour contents of bowl onto baking sheet in a single layer. Place in preheated oven and roast for 20 mins. Flip everything and bake an additional 15 mins. Serve this great Delicata Squash dish today!