Though it would be pertinent to have a RECIPE post in here.
Here is what I do with my Sweet dumpling squash:
1) Cut in half and remove seeds (wash, dry and save for next years crop and for seed trading)
2) brush flesh with olive oil
3) sprinkle with cinnamon
4) Add finely chopped Parsley and spread with hands over flesh
5) Add some finely chopped bosc pear and halved yellow and red tomatoes
6) Optional: grated cheese of some sort (chedder, gruyere, Gouda, etc)
7) Bake in oven on a cookie sheet at 350 for 20-30 minutes.
For Sunshine Squash:
1 Sunshine Squash
1-2 onions (diced)
2 garlic cloves
salt and pepper
fresh basil (or dried if you don't have the fresh stuff)
chili peppers (dried) (Optional)
1) Peel the squash with a potatoe peeler (place peelings in the compost pile)
2) chop squash into cubes. (freeze half and use other half for recipe)
(save seeds for next years crop and seed trading)
3) Heat about 2 tablespoons of olive oil in a medium sized pot and once hot, add onions and garlic. Over medium low to medium heat; saute the onions and garlic until onions are transluscent.
4) add the squash and saute in onions for about 7 minutes. Season with salt and pepper
5) Add water to fill pot. Reduce heat to low, cover and set aside to simmer for several hours.
Oh! I almost forgot. Add one large Russet or if you have them; a larger p Purple potatoe.
6) Watch the soup and stir occasionally. After about an hour, use potatoe masher to mash the squash and potatoe.
7) The soup will very slowly thicken and become nice and velvety. In the last 10 minutes add a sprinkling of chili peppers.
Serve the soup with the basil as a garnish.
(the peppers really make the soup, it just gives it that extra KICK! Really good.)