They are edible, with the texture of spaghetti squash and the taste of pumpkin, and are the size and shape of spaghetti squash. They are golden yellow with deep orange stripes. I wouldn't want to grow them again, but since we have them we need to make them into food.
I just finished making a lovely dish which I found on an old hand-typed recipe card: Miss Hulling's Autumn Butternut Squash.
I'm happy to share it. We are also making the following dishes:
Simple Pumpkin Soup with kale-sesame topping
Miss Hulling's Autumn Butternut Squash
Cut 1 butternut squash (2 1/2 to 3 lbs) in half lengthwise. Scrape out seeds. Steam 30 minutes or bake upside down on foil in a moderate oven until tender. Scrape out pulp and mash or beat in a mixer until smooth. Season with 1/2 cup butter, 1/4 tsp salt, 1 T brown sugar, and a pinch of white pepper. Set aside.
Core and slice 1 1/2 quarts of red Jonathan apples. Do not peel. Heat 1 1/2 T butter in a skillet. Add to apples, sprinkle with 1/4 cup granulated sugar. Cover and simmer on low heat until apples are barely tender. Spread fried apples in a 1 1/2 quart shallow casserole.
Prepare nutty topping: Mix 3 cups (or less) lightly crushed cornflakes (measure before crushing), 1/2 cup chopped pecans, 2 T melted butter, and 1/2 cup brown sugar.
To complete: Spoon the whipped squash evenly over the apples. Sprinkle nutty topping loosely over the squash and bake in a moderate oven (325 - 350) until lightly browned, about 12 to 15 minutes. If cold heat 30 minutes.