Delicata squash rings
Ingredients: delicata squash, salt, oil, spices of choosing (I'd go either sweet, e.g., cinnamon, nutmeg and a touch of brown sugar, or savory, e.g., cumin, coriander, cayenne)
Preparing: The skin on delicata squash is edible! So just slice your squash into 1/2 inch rounds, scoop out the seeds and admire those pretty fluted circles. Then salt the rounds and let sit for ~30 minutes. Rinse squash. Then re-sprinkle with salt. Heat oil in a heavy cast iron pan or otherwise and add squash rings. If you keep enough space around them, they'll brown and crisp nicely. If you crowd them you'll get more of a steaming effect. Both good, depends on your intention. Takes about 2-3 minutes per side. Remove from heat to a platter and sprinkle with your spices of choosing.
Eating: You could even top these rings with a relish or slaw. Or make use of the seeds that you removed: sprinkle them with salt and cumin, bake them for ~20 minutes and then put them on top of the rings.
Dish history: I think I've seen this in a Thanksgiving menu or two. Very versatile and easy since there's no peeling of the squash.