Delicata grilled this way is a deliciously simple side dish on its own, but you can also add it to a green salad (Deli-croutons) or combine it with sauteed onions and peppers.

Cut 2-3 Delicata squash in half lengthwise and scoop out the seeds.  (See note below about saving and eating the seeds)  Slice the cut pieces into half rounds about 3/4″ thick — if they are too thin they will burn.

In a large bowl or other container, toss the squash with 1 T. soy sauce, 1 t. sesame oil, 2 T. Olive oil and a generous amount of black pepper.  Let sit for 10 minutes, then toss and let sit again.

Heat a grill on high for 10 minutes.  Clean it well and brush with a little safflower oil.  Arrange the squash slices “across” the grill so they don’t fall through the cracks.  Turn the heat down to medium and close the grill.

Check the squash after 5 minutes.  You want the bottoms to be nicely browned and not burned — it might take as long as 15 minutes, depending on your grill.  Use a tongs to flip all the squash slices.  This will cool the grill down quite a bit, so you’ll have to turn up the heat.

The second side will cook much more quickly than the first, so take care to keep an eye on them.  When the squash slices are nicely browned again, transfer to a cookie sheet in a single layer and let them cool for a few minutes.  If you put them immediately into a bowl or serving dish, they will steam and lose their crispness.