Lay the squash on its side and remove about ½ inch from the top and bottom. Place the squash on the cutting board with the cut side down.

Place a sharp knife in the middle of the squash and use both hands to rock the knife in a sawing motion to slowly and carefully slice it down the middle and create two halves

Use a spoon to scoop out the seeds and the membrane. Discard the seeds or save them for roasting.

Cut the acorn squash in half per above, then place the acorn squash cavity side down. Slice across the ridges crosswise into desired sizes.

Cut the acorn squash in half per above, then place the acorn squash cavity side down. Slice along the ridges lengthwise into desired sizes.

Cut the acorn squash into wedges per above, then cut across the wedges into cubes.

Lay the squash on its side, remove about 1-inch from the top, then make slices across the ridges crosswise until you reach the other end of the squash. Use a spoon to scoop out the seeds and the membrane from each ring. Discard the seeds or save them for roasting.