Slightly more weird than the butternut, the ridged, green-striped delicata has a subtler sweet/nutty flavor and more seeds than its ravioli-filling relative. I procured this fine specimen at Sonoma Market where, in an effort to outdo the newly-opened Whole Foods down the road, they've recently installed a wagon o' local produce, featuring edibles from Oak Hill Farm and the Patch. I halved mine, scooped out the seeds and sliced it into Cs. Inspired by a recipe from epicurious.com, I first sauteed the slices in a little butter till they were just golden on either side.
Then I laid them on a cookie sheet, sprinkled with salt and pepper, and roasted them at 450 for 20 minutes, until they were brown around the edges and had the mashable yet firm texture of a baked potato. Well, a squash is inherently moister than a potato, but I hope that makes sense nonetheless.
In the interest of saving time and avoiding gratuitous butter intake -- save it for when you can taste it -- I'd cut out the sauteeing step and just toss the squash slices with olive oil, s & p and dump them onto a baking sheet. If so inclined, try sprinkling on a little sage or thyme.