I must confess, squash can be challenging for me. It’s hard to get very worked up about a nice squash dinner. This recipe for roasted Delicata (oblong, yellow and orange with greenish stripes) came from Julian years ago, served as a side to some grilled meat when he was wooing me with his cooking skills. I’ve tweaked it over the years, and it has taken the place of meat or fish on our dinner plate on quiet nights like this one when a low-key dinner is just the ticket. The shallots and blue cheese (helped along by a few sprigs of thyme) bring big, savory flavor to the mellow, roasted, caramelly Delicata.