I made this sandwich out of a desire to use up delicata squash from the CSA. Delicata is probably my favorite winter squash, and it requires very little work to prepare.

The squash for the sandwich doesn’t need to be peeled, because the skin is thin and perfectly edible. Just scoop out the seeds and cut the squash into half-moons before marinating it.

Winter squash and sage are made to go together, so a sage pesto is the perfect compliment. It gets spread onto one of the slices of bread, and the other slice gets goat cheese that gets melty in a toaster oven.

I love this sandwich. The sage pesto is really different, and I think I’d like to try it with spaghetti squash.

• Grand Cafe Delicata Squash Sandwich (San Jose Mercury News)