Squash with Cinnamon - Fyldte Græskar med Kanel

Use hard-skinned, firm squashes - acorn, summer, Hubbard, or almost any of the squash varieties available in winter. Steam squashes until tender. Cut in half. Scoop cooked squash out of the shells and mash well. Add all of the butter and salt and pepper to taste. Return to shells. Sprinkle cinnamon lightly over the top.