A farmer here, was selling squash (different kinds including butternut which I love) for $20 for a 50 lb bushel bag. Ours weighed more so we have 126 lbs of it in the basement I'm keeping my eyes on.
I just bake them whole, let them cool, cut them open, scoop out the seeds, then pull or slice off the peel, put the flesh in containers and freeze.
I've done 5 acorn type yesterday, then scooped out the flesh with a cookie portioner, baked until starting to brown, we eat those.
Day before I baked 2 butternut type, large, froze the flesh.
Plan is to bake 6 butternut at once, same procedure, but put the flesh in chunks on parchment on 9 trays in the dehydrator. I can fit 2 butternut squash cubes on 3 trays, as I've done this before.
I'm going to keep working on more dehydrating for us, because freezer space is at a premium paying for electric. I use squash in soups and stews, for crustless 'illegal pumpkin' pie, and like sweet potatoes during the holidays.
I already have canned squash (use raw peeled chunks) on the pantry shelves. That's another option if you can.