Frontier makes a very nice Garam Masala blend. I sometimes put a spoon in some sour cream to make a dip as well as using it on roasted meats.

I've also found so many variations in the taste of squash, even for local types I buy regularly. I bought some small Carnival squashes the week of Thanksgiving, they looked pretty, but when I roasted them found they had a sort of carroty-vegetable taste that I didn't like. Not sure about how it affects blood sugar but Delicata is by far my favorite in terms of how it tastes and easy to roast because of smaller size. I also like the smaller Butternut squash when I can find them.

I sometimes roast cubes of squash along with other root vegetables like beets, carrots, onions, fresh thyme or rosemary; nice blended together and good cold the next day also or on top of a salad.