I worry about cutting fingers when working with hard squashes like butternut or kabocha. So I usually roast them whole (after jabbing them in a few places with a skewer) until they are soft. The peels come off easily as they peel, and I can scoop out the seeds. Then I cook them, either by roasting some more or steaming/boiling. Any I can't use right away go into the freezer. So good with a little maple syrup drizzled on top.