I make various soups and curries with butternuts, and I've also made some delicious vegi-noodles with them, using the solid neck on them. I also save the seeds, and use them in place of pumpkin seeds, in recipes calling for whole, unshelled pumpkin seeds. And another thing that I do is dehydrate the butternuts, peeled, and seeded, and cubed. These can be used in a soup, which will be blended smooth, or something I do - grind them to a powder in a Vitamix. I use these in baked goods, in place of pumpkin! Since it reduces from 16 to 1 ounce, I use a little more than an ounce, to replace a pound of pumpkin - 1¼ ounce, plus 13.75 ounces water, and it works great, in place of a standard 15 ounce can of pumpkin.
I still have a few of last season's harvest, which I might dehydrate some of. I have some out there this year, plus 4 (unless I missed some, in all those vines!) of those
Yuxi Jiang Bing Gua - a squash that was supposed to be usable imature, as a summer squash, but they were rock hard when small, so that didn't pan out. They are also much larger than they were supposed to be, and I only got 2 per plant. A LOT of blossoms, though!