I, too, get frustrated with winter squash, beet, and sweet potato recipes that are ... too sweet. These vegetables are naturally sweet, I don't feel they need more.
Pierce a squash many times, then put it over charcoal on the grill, and cook until all sides are very dark (they can even look burned). Let cool, cut in half, scoop out seeds, then scrape the "meat" out. Depending on how soft, either mash or chop, finish with some olive oil and your favorite seasoning (lately mine is Cavendar's Greek, but whatever yours is).
Julienne. Then boil some of your favorite pasta. I take a short-cut, and boil the squash right in the same pot. Drain, toss together, and season. Olive oil or butter. If the former I add something like olives or capers, something with a tart tang. Top with a nice strong cheese; parm, feta, romano, etc.
Slice thinly or julienne and use as an ingredient in stir-fry.
Boil in chicken broth then blend and season to taste for a great soup. Add cream if you're feeling sinful.