These are butternut squash.
Wash ’em and cut off their tops.
After cutting them in half from top to bottom, scoop out the seeds into your son’s bowl of uneaten oatmeal. This is good chicken food. You could also roast the seeds. I wasn’t hungry for pumpkin seeds that day.
Place them cut side down on a cookie sheet (with sides) or a baking dish. Bake at 375 for 45 minutes to an hour or until they are very soft when poked with a fork.
10 minutes after oven removal, there’s a good chance your squash will collapse.
When cool enough to handle, scoop out the flesh.
Puree until very smooth with the appliance of your choice…food processor, stick blender, or regular blender.
A note – from these two rather small squashes, I got about 3 cups of puree.