To make 'em, wash the delicata squash well, but don't peel! With a super sharp knife, cut the squash into slices about 3/4" thick, which will yield a bunch of circles. Then with a spoon, scoop away any strings or flesh in the center and throw the seeds in a bowl of water to soak. In a large bowl, toss the circles with a little olive or grapeseed oil, salt, chipotle chile powder and about a teaspoon of brown sugar. Lay them in a single file on top of a parchment lined cookie sheet and roast at 425F until brown and soft, turning them once. These make a quick snack-- they only take about 15 minutes to bake.
While the circles are baking, prepare the seeds (these are just as tasty as pumpkin, only smaller). Throw the wet seeds into a sieve, then scoop out any squash guts. If you like, you can season the drained seeds the same way as the circles. A little sugar will help them get brown and caramelized and plays against the heat of the pepper--use cayenne or ancho for a switch, or leave it all out. Just don't forgot the oil and salt!