Position the squash on a cutting board, stem end facing you. Place the blade of a heavy chef's knife horizontally along the length of the squash. With a hammer or mallet, repeatedly hit the back of the blade near the handle to drive it into the squash until it breaks in half. Or use the chef's knife method described above. Once you have a slit cut, bang on a hard surface and pull apart.
Pieces are easier to peel.
With a spoon, scoop out the seeds and strings and discard, or set aside if you plan to roast the seeds. For instructions on roasting seeds, visit our website Pumpkins and More and substitute squash seeds in the recipe. Check for doneness by piercing with a fork or skewer. When tender, remove from the oven and allow the pieces to cool. Spoon out the soft flesh and mash with a fork or process in a blender or food processor.