Sounds like you have a nice crop
They will need picking before the frosts and you can cook them in the sames ways as other squashes and pumpkins.
They are a Japanese style squash, so have a softer, creamier texture than butternut and a sweet, nutty flavour when ripe. I like them roasted or baked and they make fantastic soup. They will fall apart more readily than butternut in a stew, so add them towards the end and make sure they are simmered, not boiled hard.