They won't be very sweet but, then again, neither are most summer squash. Winter squash contains more starch, and that starch gets converted into sugars, even after harvest.

Saute it up like zucchini and report back if it is any good.

I got SVB on my honeynut vines so I picked them all, still green with no hint of orange - some of them looked to be mature/full size getting ready to ripen and others clearly still small. They were pretty much like summer squash. Not much, if any, of the telltale sweet winter squash flavor and the flesh was more watery. I cooked as I would summer squash. Only difference was the skin was slightly tougher - but certainly no worse than when you find that ginormous zucchini or yellow squash hiding under a leaf that got missed, or the one you didn't pick before leaving for vacation and it quadrupled in size while you were away, and the skin gets a little tougher. Good luck!

Oooh, I cooked it and it was delicious! The underripe maxima winter squash was crispier and a little sweeter than zucchini, and was a bright yellow as if I'd put turmeric in the dish. It was delicious. I ate a little raw and I think it would be nice as a mild crunchy element in a salad.

A block of wood might be considered "a little sweeter than zucchini". But yes, unripe squash are a lot better than, say, unripe fruit. Winter squash have a lot more carbohydrates than summer squash. Those carbohydrates are pretty much just strung-together sugars, and as the fruit matures, and even as it is stored after harvest, they break down into component simple sugars like glucose and fructose.