I’ve sustained so many little knife nicks trying to split recalcitrant acorn squash in half that I now bake them whole. After baking, I halve them, scoop out the seeds, and season with butter, maple syrup, or honey and a dash of cinnamon. Although they take longer to cook this way, I no longer cut myself and, at the same time, I preserve more of their flavor.
By the way, don’t be alarmed by slight popping sounds you’ll hear from the oven. It’s simply the steam building up in the squ