We grew both this year and had a bumper crop, so yes. Cubed and baked butternut until it was starting to get tender. Seared a half a boneless deer loin I had marinated in soy sauce, garlic, sugar and beef broth in a cast iron skillet. Put on top of the squash with a chunk of butter and a bit of maple syrup, baked for another 20 minutes at 225. Rested for 15 minutes, perfect Med rare, used pan juices as a specs. Wife is not a deer steak fan but said it was one of the best pieced of meat she had ever eaten.