Roasted Delicata Squash with Ricotta Stuffing

A little surprise for E, who's very excited about every pumpkin sighting - roasted delicata squash filled with whipped ricotta and pumpkin seeds.

1 delicata squash
3 tbsp ricotta
2 tbsp Greek yogurt
1 tsp vanilla sugar
handful of pumpkin seeds
olive oil

Cut the delicata squash into rings, and clean out the middle. The rings should be about 1/2 inch wide. Roast, sprayed with olive oil, at 425 for 30 minutes. Turning once during the cooking cycle. In the meantime, whip ricotta with greek yogurt and vanilla sugar with a whisk for about 5 minutes. Scoop ricotta mixture into slightly cooled squash (set in the serving platter) and sprinkle with pumpkin seeds.