Funny how we all have different taste preferences. I've NEVER tasted a Butternut squash that was worth eating, IME. But, Butter Cup... yummy. I had a variety that grew to 22#, green, which crossed with an other favorite variety: Red Kuri, to produce a dark orange 22# buttercup. Unfortunately, the F2 generation reverted to a Red Kuri type of fruit. All time favorite, which I didn't grow this year, but it was so good I saved some seed, hoping it will breed true was: Giant Blue Hubbard. Never in my life have I eaten such a sweet squash! I've grown very good Spaghetti squash. Sweet, nutty flavor, tender. Excellent with spaghetti sauce. Would be great with chili also! I think that often, the flavor is completely tied up in the nutrient it was grown in, whether the squash was mature when harvested, and allowed to cure for the correct length of time to allow the sugars to develop.