Based on a little further research, the sunshine squash is a Kabocha hybrid, and as such will respond well to curing and long-term storage, The bonbon is a buttercup hybrid, it has good storage ability, but not like Kabocha. The curing and storage issues relate to how long you will able to keep your produce post-harvest, so they should dictate how you consume them. The delicata will be best eaten as you pick it - I like mine fairly small, so one squash serves 1 or 2 people. Delicata has a pretty good storage ability, perhaps as much as 60 days in ideal conditions. The bonbon should last well into December with no loss of flavor. and the sunshinr could still be feeding you in March.

Acorn squashes mature much earlier and have much shorter vines that most winter squashes. The acorn squashes I have grown have been more like zucchini plants than real vines. They don't keep for as long as other winter squashes like hubbard, butternut, buttercup, pink banana, etc, etc, etc. They all have different vine lengths and you'll have to research to find them out. Ten feet or more in each direction is not unusual. Squashes, melons and cucumbers send down a deep tap root, and have extensive roots off of that. Dig quite a large hole, like 2 or three feet wide and 18 or 24 inches deep for each plant. Refill the hole with the excavated soil, compost and other slow organic fertilizers. Let the roots grow throughout this zone of fertility. Water deeply to encourage those roots to explore. If your plants are happy below ground, it will pay dividends above.

It is possible that lack of light could cause the lower production. Also, given your region, it might be lack of heat. Unless you have really poor soil, I wouldn't suspect that problem. And, no, I wouldn't trim the vines. Do you see pollinators around the flowers? If not, that could indeed be a factor in low yield. Some parts of the country have a great scarcity of pollinators. If this is the case, then hand pollination would certainly be worth a try. It is not too early for those squash to have ripened. I don't know this variety. But it is from the c. maxima family, and those squash often ripen fairly quickly. See if you can dent their skin with your finger nail. If you can, leave them on the vine until you can't. Once you can't dent the skin with your fingernail I'd say they are ripe. Days to maturity are almost always more of an estimate. Conditions affect this so much. So don't just go by DTM. Can you camouflage your squash to protect them from being stolen? If I had that problem I'd probably lay a light layer of dried weeds over top of them, to obscure them from view. Hope this helps! George Tahlequah, OK

It has been an unusual growing season so that could be playing into the flavor outcome. I had a few frost warnings a month ago. Now the long past summer squashes i had not gotten around to cleaning the beds, are producing a second core of green and a new crop. Not sure of my varieties. It was a mixed packet trade. The white i roasted was about the size of an acorn i roasted with it. A bit bigger than a softball. I cut them in half, cut side down, on a parchment lined 1/2 sheet pan. That day i was roasting quartered toms, whole garlic heads, onions, peppers, etc, just keeping up with the bounty. About 8 sheet pans in rotation. Made a few different soups to freeze in a muti-tasking frenzy. It did not look promising at first. Once it cooled down and settled, while i was busy doing other thing, it became much more creamy and the flavor bloomed. Growing for market or farm stand is an exhausting amount of work. Most buyers have no idea what to do with it all. A guessing game i'm sure what will sell. Seasonal crop recipe cards might help. I've done that for my friends farm. When i stop by for a visit, (for corn, i don't grow corn), i'm always asked by strangers, "what's that? what do you do with that?". I bet 90% of winter squash/pumpkins are purchased for decoration.