For anyone who wondered about the alien-looking squash in the bottom corner, I can't say with certainty what it is. I think it was either a "Dumpling," aka "Sweet Dumpling," or a "Carnival." Sweet dumplings look like the love-child of a small pumpkin and a delicata. The Carnival looks like the love-child of an acorn squash and a delicata. You can see how a person could confuse the two. Judging from the shape, I think the squash in the painting is most probably a carnival.
I did eat several of each this fall. The flavor of the sweet sumpling is actually quite similar to delicata. And, also like delicata, you can eat the skins! Why is this so exciting?! It feels good to eat the whole thing, you know?
What did I cook with this squash? I am a simple cook, so I sliced it in halves, face down (estimated 30 minutes) and then sprinkled a few toasted pecans, raisins or currants, and either blue cheese or gorgonzola crumbles, parmesan shavings, or (once) some melting brie. Half of a squash with such fillings makes a great little work-lunch. I also love this squash plain, with butter and salt. This Fanatic Cook roasted a sweet dumpling quash whole and ate it in slices. Fanatical!
Here's a good short list of other varieties of winter squash at What's Cooking America. I am interested in the Hubbard Squash.