THe richest, darking sweetest squash, with the most dense, rich buttery flavour, is the Kabocha squash. IT's the dark green very knobbly rough skinned one, looks like a huge green pile of mold and growths on the skin.
DOn't let that deceive you, inside is the most dark orange and green ( you can eat the skin , in fact do, it's amazing when you bake, steam, boil or roast it) fleshed fruit you've ever had. Bettter and sweeter and more creamy than butternut ( which is always a little bitter and watery to me), and dark pumpkin.
It's easily the best tasting, but I think it is overlooked because it is so ugly to look at, also it's not small or convenient to cut up.
The other good squahes are Turban ( again, a larger, uglier striped knobbly squash) and the small delicata.
The Kabocha and turban are just the best hands down.
Cut into slices, like ine inch thick, you'll have to wedge them, or end up with two round sided dics for each end of the squash.
Lay the slices in a hot oven, on a n oiled tray, and drizzle oil, a little salt and pepper and roast garlic cloves on them, then bake for 30-40 minutes.
Eat with toaste walnuts, melted soycheese ( can add grated soycheese in the last 5 minutes), some mango chutney and you'll never forget it.
You can eat them plain, no salt or pepper, with some butter ( earht balance spread is what I call butter) and miso paste, or marmite spread on, when the slices are still warm.
Or srop some balsamic vinegar, sliced figs, vegn sourcream and soycheese on them, and eat as is.
I can do soup too, it's the texture of these squash, so creamy, it's always a waste to ruin that with soup, imo...!