When I pulled the vines, I harvested all of these (and the final two cucumbers when I pulled those, too), and another small butternut that wasn't yet ripe (not pictured). That big one in the back weighed 7 pounds!
It's a long as my hand and forearm!
I still have these left in the garden. The upper two are still attached to their vine, but the others aren't. If I use these immature squash, I will have harvested a total of 56 butternuts this year.
I steamed a ripe squash and added it to the immature squash in the food processor. You can really see the difference in the colors!
The resulting puree looked and tasted just like pumpkin, so it was frozen to use in pies, breads and cookies. I got four cups from this first batch, enough for two pumpkin pies.
I'll leave the others in the garden until a frost is imminent, then bring them in and combine them with ripe butternuts to freeze as "pumpkin".