Sure, you can still use them.

One of our new-to-us and now-a-favorite recipes for butternut squash is the Beef and Butternut Stew linked below. We were pleasantly surprised how well the squash held up to the long cooking time in the broth. That might work well with the ones you think are drying out.

We've re-thought our garden plan and are planting more butternuts (we got 16 large Waltham's this year and only have five left) because we discovered they make a great substitute for sweet potatoes.

Here is a link that might be useful: Beef and Butternut Squash Stew

Thanks Malna, I will definately try the stew!

Thanks for the recipe. Wish I saw this last night. I made pot roast with mashed potatoes but I wanted to make something different. Also my doctor is encouraging me to keep off the whites.

Along the same lines, I watched something on a PBS old Martha Stewart marathon a couple of weeks ago, where she took acorn squash and diced them up, then tossed them in ground cumin, hot pepper flakes, salt, and olive oil, then roasted them in a hot oven.

So I thought I'd try that, both with a butternut and a kabocha type squash, but for longer and a 350 F oven. Toss with the dry ingredients first. Just a touch of salt. Poke with a fork at 30 - 40 minutes, done when soft.

Pretty good stuff.

Yes, very tasty. I made squash soup with fresh squash, then added dehydrated squash. The chewy testure was satisfying and the taste was a lovely complement to fresh squash and peanut butter.