Trim the ends, then cut the squash crosswise into rings, about 1/2 to 1-inch wide. Scoop out the seeds from each ring with a spoon before cooking.
To cut into half-moons/"fries"
Trim the ends, then slice the squash in half lengthwise. Remove the seeds with a spoon. Cut each half into half-moon pieces, about 1/2 to 1-inch thick.
To dice into cubes
Trim the ends, then slice the squash in half lengthwise. Remove the seeds with a spoon. Cut each half into three long pieces, using the green stripes on the skin and the natural indentations they provide to make easy cuts. Cut the pieces into cubes.
Cooking instructions and lengths:
To roast rings, brush each side with olive oil, arrange in a single layer on a lined baking sheet. Roast for 20 to 25 minutes at 400 degrees F, flipping halfway through.
For roasted delicata squash cubes, toss them in olive oil, salt, and pepper, arrange on a baking sheet, and roast for 18 to 20 minutes at 400 degrees F until fork tender.
Storage and freezing instructions:
Whole delicata squash will last at room temp on a counter, away from direct sunlight, for up to three weeks or longer. Raw, cut delicata squash will keep in an airtight container in the fridge for up to a week. Cooked squash can be stored in an airtight container in the fridge for four to five days.
To freeze delicata squash, spread diced cubes on a baking sheet. Place in the freezer for a couple hours until frozen, then transfer the cubes to bags. Label the bags, store in the freezer for three to six months, and thaw before using.