Grilled Delicata with Pan-Seared Cherry Tomatoes

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Spice Profile: black pepper, brown sugar, chipotle, garlic, green mango, kosher salt, lemon, lemon zest, lemon oil, onion, oregano, smoked paprika, tarragon, thyme

Take one delicata squash. Slice off and discard the ends, chop in half length wise, and scoop out the seeds. Then chop the squash into half moons about a half-inch thick. Place in a large bowl and add 1-2 TBS olive oil, and the spice packet, (2 tsp Stock+Spice Delicata Squash Rub). Mix to coat well. Place on a medium-heat grill and cook covered about 10 minutes turning half way through. Time will vary, you want the squash to be cooked, but not burnt. Once the squash is ready, heat a good sized skillet to medium hot. Add some cooking oil, I prefer sesame, but any oil will do, and then add a big handful of cherry tomatoes. Sauté rolling constantly until the skins begin to blister and break, but the tomatoes are not melting down, this really only takes about 1 minute. When in doubt do less, you want the tomatoes to remain mostly whole, but hot. Remove the tomatoes from the heat and serve on top of the cooked squash. Enjoy!