I don't even try to cut a raw squash of any kind.
Put it into the oven at 350º for 30 minutes for small ones, up to 60 minutes for a Hubbard squash. I had six huge Hubbards this year. After the whole squash was in the oven for an hour, I cut it in half. Now the inside is still raw and you can scoop out the seeds easily. I put half on a very large cookie sheet face down with about a cup of water and put it back into the oven for another hour. The other half I cut up, took the peeling off with a vegetable peeler and put pieces into very large kettles with a small amount of water to cook on the stove top until done. I think I had 12 quarts of squash to put into the freezer and at least 3 quarts went into the refrigerator for use now as squash or as pie.
I still have two of those Hubbards in the basement. They are doing well so far.