1 medium-sized butternut or buttercup squash
Preheat the oven to 400°F (204°C). Use a sharp knife to cut the squash in half from top to bottom. Scoop out and discard the seeds and pulp. Fill the hollowed out section of each with water and sprinkle the entire cut section generously with cinnamon. Place the squash halves in a low (about 2 inches deep) baking dish with about 3/4 to 1 inch of water around the bottom of each squash in the pan. Bake for 55 to 65 minutes or until tender and a knife moves in and out of the squash easily. Cut and serve hot. Keeps refrigerated 3 to 4 days. Best if not frozen. Serves 2 to 4.
Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona