It occurred to me, following the potimarron post, that I have a kitchen tip:
This is a grapefruit knife. It is, as you may know, serrated along both edges, and curved at the tip, which makes it easy to cut the wedges out of your half-grapefruit.
That’s not my tip.
I use my grapefruit knife to deseed squash – works a treat! Just halve your squash and insert the blade into the flesh and saw around the seed/pulp pocket. For a squash with a small pocket, like a butternut or potimarron, you should be able to get the whole pocket in one go, and pop it out intact.
You can use a similar technique with larger squash, like pumpkins, working in sections.