As the days get shorter and the weather cooler, I begin to crave the comfort of cooking with hearty vegetables. Butternut squash and pumpkin get all the love, but I prefer creamy, lesser-known delicata squash. Learn why you should add this low-maintenance squash to your veggie rotation.

Originally introduced in 1894, this heirloom squash has become increasingly popular because of its creamy, corn- and sweet potato- like taste. Also known as the Bohemian or potato squash, delicata was popular in the culinary world throughout the 1920s.  Now, thanks to farmers' markets, it's becoming more common again.

Delicata squash is characterized by its green-speckled, pale yellow skin. This squash can range in size from 5-9 inches in length and about 1-3 inches in width.  (The small size makes for quick cooking!)  Choose a squash with a hard, deep-colored rind. After purchasing, beware that the squash will keep well at room temperature for only 4 to 6 weeks due to the thin skin.  Delicata squash can be baked or steamed like any other winter squash. A bonus: the edible skin that is barely detectable when cooked.

Delicata squash pairs well with bold herbs and spices, like sage, thyme, rosemary, garlic, cinnamon, ginger, or nutmeg. Similarly to other winter squash, delicata squash is a wonderful source of vitamin A , vitamin C and potassium.

Try this super simple recipe and share your favorite delicate squash recipes with us!

• 2 delicata squash
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, thinly sliced
• 1 teaspoon dried thyme, roughly chopped
• Salt and pepper to taste

Preheat oven to 400.  Remove ends from squash then cut in half longways. Scoop out the seeds (save them) and slice the squash into 1/2- inch slices (like moons).

Combine squash, herbs, olive oil, salt and pepper in a bowl and toss to combine.  Place the mixture on a baking dish in a single layer.  Roast for 15 minutes, flip the squash and roast for another 10-15 minutes or until tender.  Serve.

70 calories, 1.3 g protein, 9 g carb, 3.5 g fat, .5 g sat fat, 0 mg chol, 66 mg sodium, 1.4 g fiber

Don't forget the tasty seeds!  Clean off the seeds, then place them in a zip lock bag with 1 teaspoon olive oil, 1/2 teaspoon curry powder, salt and pepper.  Roast them on a sheet pan (while your squash is cooking).  Give them a stir every 10 minutes to prevent burning.  They should be ready in about 15-20 minutes!

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie's full bio »