Delicata Squash: Have you ever tried it? Head to the store and buy some

I recently discovered Delicata squash, shown below, and it is my new favorite squash.  It comparable to Butternut Squash in that it has a sweet taste and I think it would be great roasted with some butter and brown sugar.  The first time I tried it I added it to a pasta with red sauce.  It was OK this way but it caught me off guard because I was expecting it to be like zucchini.

Last night I sauteed it in some oil.  Added some brussel sprouts, butter, brown sugar and a touch of spiced apple cider.  It turned out great.  Here is what I did.  Next time I may try adding some sage, rosemary or walnuts and I probably won't add the brussel sprouts.  I am trying to incorporate these into my diet in a tasty way.  I didn't mind them in this recipe however they have a slight bitter taste but it was the best way I've ate them so far and my kitchen didn't stink like it does if you boil them.

SAUTEED DELICATA & BRUSSELS
Canola oil
1 delicata squash, peeled, seeded and sliced
10 brussel sprouts, quartered
Salt and Pepper to taste
1 T. butter
1 T. brown sugar
¼ C. apple cider

Peal, slice in half lengthwise, seed, slice each half in half again and slice each piece in ½ inch slices. Saute squash for about 10 minutes till it begins to soften. Add brussel sprouts and saute another 5. Add butter, brown sugar and apple cider. Cook another 3 minutes. Serve.