I tend to roast squash before it goes in the freezer, so I cut it into wedges (skin on), cook it, then take the skin off and chunk it up once it is out of the oven and has cooled down. Crown Prince are still monsters, but less so that way.
Frozen squash is great. I use it in soup, curry, reheated as a side and for risotto. It is more a freezer space issue for me. A single Crown Prince squash could generate a huge number of bags of frozen squash chunks.
I don’t know if it true for all of them, but I have found that the smaller varieties produce more fruits than some of the larger ones. You might get 1-2 Crown Prince squashes per plant, but Black Futsu will make 5-6. Some of the gem squash, which are very small and single portion, produce loads. I grow at least 1 of these a year, just to have small squashes to halve, de-seed and roast in the skins as a side dish. You scrape the insides out to eat them.