Delicata squash IS the superior squash, and here’s why: You can eat the skin! And the seeds! Which makes it super easy to prep. I love the way the crunchy seeds contrast with the soft, caramelized squash. This recipe is based on one from @alisoneroman where she caramelizes the squash in honey and coconut oil. I went a step further and drizzled it in a little chili butter (yes, I love fat). Finished it all off with a sprinkle of herbs (chives and cilantro are what I had at home, but you can use parsley, basil, dill, etc.)
