This tanner-skinned variety of Delicata is incredibly sweet, and just as versatile and easy to prep as its yellower counterparts. Slice off ends, cut in half, lengthwise, remove seeds and cut into half-inch half-moons. Toss in olive oil, salt and pepper before laying out single-layer on a baking sheet. Roast for 20-25 minutes, flipping once one side has browned. Enjoy roasted Delicata and complement its sweetness with an aged balsamic and a few pomegranate seeds.