One wouldn't think of the term "freeze" as a relative term, but when it comes to gardening it sometimes is open to interpretation. When the National Weather Service issues a "Freeze Warning" that usually means the surface temps will be below 32°F for more than an hour. Depending on the topography of the area you have your garden, it is possible you may not freeze at all. Unless the forecast calls for temps to be below 28°F, or your garden is in a particularly low spot... You might try leaving the squash in the ground and covering it. This is contingent on the temps rebounding over the next couple days to above freezing. If the forecast is for sub freezing temps for several days you may be better off pulling the plants. Often, if the vines aren't intertwined in a fence or some such object, the squash can be lifted and the vine coiled into a pile, then covered with a tub, inverted wheelbarrow or even an old thick blanket. Any covering will work better, depending on its insulating properties/thickness. If you decide it is going to be far to cold to protect the plants/fruits in the garden, then you could pull the vine. Just follow the vine from the butternut back to where it roots in the ground and pull it out. Next, you hang the plant upside down in a warm basement or garage, and hope for the best. If the squash are partially ripe already, you may be in luck. Nothing is certain, however, and once you pull the vine, you can't put it back. Certainly, the squash have a better chance at good flavor if they are allowed to ripen in the normal way (with the plant in the ground.) Good luck to you, whatever you decide to do. I would at least try to cover the plants before I pulled them. The vine and fruit will likely survive, unless it is very cold, and you can pull the vine after the leaves have been frosted.

I agree with Annie on the interchangeable part....but I prefer hubbard to butternut. There really are lots of varieties of winter squash....all of them with subtle differences. I find acorn stringy, butternut a little dense, some delicata a little watery, hubbard HUGE and sometimes stringy, Marina del chioggia has a bit of a smokey taste....and I am still searching for the elusive galleux....said to be the sweetest and most delectable. And it must be, a friend gave me one and I left it outside for a bit as a fall decoration and the critters ate it up!! In spite of stringy, watery etc...I love all winter squashes!!

Freezes great. May look a bit different when thawed, meaning not your first soup, but it might need a wiz in the blender or a stick blender. I like to heat and blend with something fresh like parsley or cilantro, or a topping of yogurt mixed with a bit of feta or goat cheese. No need really but just to boost the freezer flavor if it gets a bit separated. Usually heat in a sauce pan takes care of that. Some nice toasted croutons or toasted slices of bread. Even just a half cup of milk or coconut milk adds a nice flavor boost. Freeze in pint containers so you get more meals out of it.

I think it would be fine to process them now. :)