I made a pot roast and cooked the Kuri squash at the same time. Had a bit of a brain moment and hit the Conv Bake button on the oven -- thinking Conventional, not Convection... Squash got a tad overcooked but not bad before I realized it -- pot roast is pretty forgiving.
Has it's own taste, not pumpkin, not butternut, not acorn. I liked the flavor, wiki described it as "chestnut". I can see that. The texture is very creamy, sometimes pumpkin can be sort of stringy -- not this.
When cooked the skin can be eaten, so I just cubed up the cooked squash and ate it skin and all with just some butter and salt. I also like the little bits of raw I ate -- if I was making something like an Asian wrap sandwich, I could happily put in little slivers of the raw Kuri. Not quite carrots but bright and good texture.
All in all, will actively look for it and buy/use/eat again. As added benefit, cuts sooo much easier than a butternut, no peeling, and nice easy seed cavity to either save your own seeds or roast them like pumpkin seeds.