We've had these squash for a while.
I've cut them open and they appear to be OK, but I want to be sure.
Are Gem Squash Edible After the Green Rind Turns Yellow/Orange
food-safetystorage
Related Solutions
As long as it doesn't have soft spots, and when you cut it open there is no mold or rot inside, it is still fine. I've often used acorn squash that have partially turned orange, and yes, that is just further (but unneeded) ripening.
There are two types of razor clams. Since you are in the US according to your profile, I am guessing you have the type from the Pacific Northwest, which look like this (picture from Washington Fish and Wildlife):
It is normal for the razor clam to not completely fit into its shell; in particular, the digger or "foot" will extend from the shell.
According to Piscatorial Pursuits (I couldn't make that name up):
The neck tips are very tough and give off a very strong scent.
The Washington Department of Fish and Wildlife has a detailed page on cleaning and preparing the clams, with pictures. Note that they indicate (emphasis original):
During cleaning, you may find small "pea crabs" or flatworms inside the body of the clam. NEITHER OF THESE AFFECTS THE QUALITY OF THE RAZOR CLAM MEAT.
Best Answer
Generally, aging/ripening squash does not pose any food safety problems. You can eat all members of the family. You just have to make sure that they are only overripe and not rotten. Rotten squash will have areas which are much softer than the rest, and usually somewhat slimy.
It is a different matter if you want to eat overripe squash. Both the taste and texture will change, becoming mealy, or soft, or spongy, and the taste can get bland. You can try cooking it the same way as young squash. If this doesn't work, you can also try some recipe which masks the taste and texture change, for example something involving a puree or a coulis, and adds spices.