Directions:Wash squash and dry. Halve the squash lengthwise and remove seeds with a spoon (save them for roasting!). Cut into ¼-inch-thick slices (no need to peel) using a mandolin or a large, sharp chef knife. Variation: You can also cut the squash in half crosswise, scoop out the seeds from each half, then cut into rings to preserve the circle shape. Note: The thinner you slice the squash, the crispier the rings will be.Place rings in a single layer on a lined cookie sheet. Spray rings with oil and sprinkle with sea salt and pepper. Broil on low until golden brown freckles appear. Flip over and let cook until golden brown freckles appear. Remove and serve immediately.Have you seen delicata squash in your local markets? Give it a try and let us know how you prepared it.