ROASTED DELICATA SQUASH RINGS WITH CHIPOTLE SAUCE

PG tested

Delicata squash has a thin, delicate skin that doesn't need to be peeled before eating. It is creamy and sweet, and it gets even sweeter when it is cut into rings or half moons and roasted. To spice it up, I like to dust the squash with a little chili powder and cayenne and serve it with a fiery chipotle mayonnaise for dipping.

For squash:

• 2 medium delicata squash, scrubbed clean

• 2 tablespoons vegetable oil 1 teaspoon kosher salt

• Black pepper to taste

• 3/4 teaspoon chili powder

• 1/4 teaspoon cayenne pepper For dipping sauce:

• 1/2 cup mayonnaise

• 1 tablespoon finely chopped chives

• 2 teaspoons adobo sauce from can of chipotles in adobo

• 1 clove garlic, minced •Squeeze of fresh lime juice • Salt and pepper

Preheat oven to 400 F.

Trim the ends of each squash; cut in half lengthwise and scoop out the seeds with a spoon; cut the squash into half moons about 1/2- inch thick and transfer to a baking sheet lined with parchment paper. Drizzle oil over top.

Mix salt, pepper, chili powder and cayenne pepper in a small bowl. Sprinkle spice mixture over the squash slices, then toss to make sure squash is evenly coated.

Roast in the oven, tossing around the squash on the baking sheet about half way through until the squash is tender and lightly browned, about 20 to 25 minutes.

While squash is roasting, make the sauce: Combine mayonnaise, chives, adobo sauce, garlic and lime juice in a small bowl. Season to taste with salt and pepper.

Transfer the roasted squash to a platter and serve with chipotle sauce.

Serves 4.