Am not sure about the small green one, but for the butternut . . .
I used to just slice it in half, scrape out the seeds & in the cavity put brown sugar, butter & sometimes apple slices. Then sprinkle the whole thing with cinnamon. After it's been in the oven for a while, I used to put butter on the flesh that is not the cavity to prevent it from drying out. Of course, now I just spray it with olive oil from my Misto. I know I bake it at 350, but forget how long. I'm sure it's at least a half hour. I just keep poking it with a knife to see if it's done.
I've also used the butternut as a replacement for the pumpkin in a pumpkin pie, or pumpkin bread.
We have a small specialty store near here where I get all my spices fresh, rather than in cans. I'm not sure if the canned variety has pumpkin pie spice or apple pie spice, but I've used those instead of plain cinnamon when baking as described above. If you can get something like that, it is even better than cinnamon!