Makes 2 servings.

1 Red Dog delicata squash, any size
Olive oil or coconut oil
Sea salt and pepper

Halve the squash lengthwise and remove seeds with a spoon (save them for roasting!). Cut into ¼-inch-thick slices (no need to peel) using a mandolin or a large, sharp chef knife. Variation: You can also cut the squash in half crosswise, scoop out the seeds from each half, then cut into rings to preserve the circle shape. Note: The thinner you slice the squash, the crispier the rings will be.

Put rings in a bowl along with a drizzle of olive oil or melted coconut oil. Stir the rings until each wears a thin coat of oil.

Place rings in a single layer on a lined cookie sheet. Sprinkle with sea salt and pepper. Broil on low until golden brown freckles appear. Flip over and let cook until golden brown freckles appear. Remove and serve immediately.