I find winter squashes can run the gamut from bit blah to "who would add sugar to this?". Maybe growng conditions. When I pre-nuke to get t going I taste amd that gives me an idea of sugar level.
Another thing I've noticed over time is how cultures other than US treat"pumpkn" aka winter squashes as an everyday starch to roast or add to stews . My sister in Sydney often does and I've seen it globally (on food travel videos 
) The large local Latin market sells cuts fom large ones so you can get what you need and they do the muscle work on the big guys. Local Japanese markets like Mitsuwa and Nijiya usually have kabocha in halves so you see what you get and don't have to buy whole thing.
Although incorporating in dishes is fun I do like to roast slices or chunks amd keep on hand as a snack - cold even.
