Based on an earlier thread to this board I got very excited when I saw Delicata squash in my Coop. Well, I got home last night and started to cook. I used several types of knives and couldn't get through - the squash was like a brick. I finally used a cork screw to make a few holes and put the thing in the oven. It softened up pretty quickly but inside was almost no flesh - pretty much all seeds with less than 1/2 inch of flesh. Now-this squash had a delicata sticker on it and was about 8 inches long and 3.5 to 4 inches in diameter. It was oblong and creamy yellow with green stripes. Was it simply too large/old? Did I not select correctly? or do I simply not get the point of Delicata squash (I generally do like all winter squash). Help?!