1 medium or large butternut or buttercup squash
Cut the squash in the half with a sharp knife from top to bottom. Scoop out and discard the seeds or save for roasting. Fill the hollowed portion of the squash with water and sprinkle the entire top of it with cinnamon. Place the squash halves in a low baking pan with ½-3/4-inch water in the pan. Bake at 400 degrees F for 45-60 minutes or until a knife moves in and out easily and the squash is very tender. Cut and serve hot.