Of all the winter squash, I lean towards using delicata more often than not. It’s a versatile little squash that requires no peeling and tends to be a bit more quick cooking compared to other varieties. Delicata works well as a side, like in this recipe but I love it in tacos, on top of pizza, and stuffed.

Pistachios are not usually my go-to nut but this side dish was inspired by a recent meal I had that featured something similar with delicata/butter/pistachios. I loved how the pistachio flavor melded with the roasted delicata squash.

I know pistachios are a bit on the expensive side, especially shelled. This roasted squash would also work well with toasted pecans or walnuts. You could also swap out the pistachios for pumpkin seeds. This would keep the beautiful green pop of color.

It’s probably pretty obvious if you look at my recipes but I’m obsessed with adding crushed red pepper to things. I love a bit of heat to my meals and this honey delicata squash is no different. However, you don’t necessarily need it. You could also add a sprinkle of aleppo pepper (also borrowed from the aforementioned side dish I had).