Storing and eating delicata squash

I grew a nice crop of delicata and butternut squash this year, despite the fruit lost to nibbling rabbits.
Storing squash is a bit tricky-- it needs different conditions from potatoes, my other major winter storage crop. Potatoes want cool temps just above freezing, and some humidity.
The squash store best at higher temps, between 50 and 60, and in drier conditions. This year I'm storing them in my upstairs back bedroom, in a handy wine box.

Here's a pic of the squash crop:

And here they are tucked into the box:

Delicata squash does not last as long as butternut in storage, so I've been using it in a dish or two every week.  I really love that the skin is so tender that it does not need peeling, which makes prep easy- split the squash, scoop out the seeds, and chop.  

I have oven roasted the squash tossed in olive oil with sweet potatoes, turnips and garlic -- about 45 minutes in the oven at 450 degrees results in roasted vegetables that are crunchy and brown outside and soft and sweet inside. 

 I also pan braised the squash and added chickpeas and my own pesto. Delicious with pasta!