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Winter Squashes: What are their flavor profiles and uses?

 
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Location: zone 6a, ish
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Seeing this thread earlier today got me to thinkin'.  Every year my mom buys a few decorative pumpkins and squashes for her outside displays (I eat the heirloom ones if they don't rot so it's not a total waste).  This year she got one of those big jack o'lantern types (tall, thin pronounced ribs, dark/ burnt orange color, ~30lbs); my dad smashed it open for the deer a few days ago and inside the flesh was really stringy.  The strands were thicker than a spaghetti squash, more like linguine.   I don't know if it's a characteristic of the variety or if the texture was a result of a few freeze-thaw cycles.  I'm wondering if anyone's tried eating these kinds of stringy pumpkins like spaghetti squash and how they taste/ hold up to cooking.  
 
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Delicata will keep for a couple months under ideal conditions. Cool and not high humidity.
 
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Location: NW Arkansas
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Jerry McIntire wrote:Delicata will keep for a couple months under ideal conditions. Cool and not high humidity.



Thanks!
 
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