From Monique Hooker
To properly cut any squash, make 2 separate cuts. Starting in the center, cut toward the blossom. Starting in the center again, cut toward the tail. It’s important to cut along the length of the squash to expose enough of the meat for roasting and to ensure the heat will be distributed evenly. Large squash pieces keep nutrients from leaching out during cooking, so keep the pieces large until done, then cut into the proper size for the dish. Try this tip with Butternut Squash with Roasted Hazelnuts