Jake,
I'm sorry your crop didn't do well this year. I had no intentions of planting any squash this year, yet I planted two Kabocha this year, one survived. It performed okay. The water was inadvertently turned off, so it didn't perform as well as it could have, but at least the pests didn't get it.
I trialed a large variety of squash two years ago to see which would perform best for us. If you want a versatile squash that is fairly resistant to SVB- not 100%. They will attack the plant but won't get far enough to do it much damage. I highly recommend Zucchino Rampicante. One plant is quite prolific and will grow food for you all season long. It does need a trellis- the leaves are huge. The plant will start off kind of slow in spring, but by the time June heat sets in, it will take off. Eat them small, between 8 and 15 inches while green. Use them as you would zucchini. The texture is slightly different, but the taste is very similar. Let them continue to grow through fall and harvest when the skin is hard like other winter squash, and use it as you would butternut. It stores well. I grew a 5 foot squash last year, harvested it around mid September 2021. I gave it to my cousin in August. She was able to cook both a sweet and a savory meal for her family that lasted a week each. She also shared portions of raw the squash with 4 neighbors.