The light butter-yellow squash with the dark green lines is delicata squash. It is very creamy and tastes better than butternut squash. Scrub the outside, cut in half lengthwise and remove the seeds. Bake in a 350 degree oven until tender all the way through and serve with butter and salt, scooping out the inside like eating a baked potato. You can also cut the halves into 1/2 inch thick moon-shaped pieces (leave the skin on) them on a cookie sheet, drizzle with avocado oil or light olive, sprinkle with salt and toss. Then roast in a hot oven around 425 degrees for about 25 minutes depending on the thickness, turning very carefully a few times to get a nice carmel color on each side. Remove to serving dish and dot with butter. The moon-shapped slices can also be sautéed in butter for 25 minutes.
This squash is great to stuff. You can eat the skin.