This recipes comes from the Washington Post.
Ingredients:
3 medium or 2 large (2 pounds total) delicata squash, cut lengthwise in half, seeded and sliced into 1/4-inch-thick quarter-moons 1 medium onion, cut in half and then into thin slices 2 tablespoons olive oil Salt Freshly ground black pepper 3 tablespoons freshly grated Parmigiano-Reggiano cheese
Preparation:
Preheat oven to 375 degrees. Line a 12-by-17-inch rimmed baking sheet with heavy-duty aluminum foil. Grease the foil with nonstick cooking oil spray.
Arrange the squash and onion slices on the baking sheet. Drizzle the oil over them, then season with salt and pepper to taste, mixing the squash and onion gently with your hands to coat evenly. Rearrange so the slices are loosely, evenly layered. Roast for 35 to 40 minutes, until they are soft but not falling apart.
Sprinkle the cheese evenly over the roasted squash and onion, then roast for 5 minutes so the cheese melts and softens.
Use a spatula to transfer to a platter or individual plates; serve warm or at room temperature.