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1.Choose a squash with a thick neck and a short belly, as all the meat is in the neck.
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Split and seed it.
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Put it a glass pan with 1/4 inch of water, double cover it with saran, and microwave it fro 20 min, till it is tender.
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You can put in a covered pan with water in a 400 F oven and it will steam in about the same time or possibly a little longer.
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When it is fork tender it is done.
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2.Drain it and let it cold, and when you can handle it, the tan skin will scrape off with little trouble.
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Much easier than using a potato peeler when raw (that certainly works).
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3.Mash it with butter season it with salt and cinnamon to taste, and put it into a buttered oven dish.
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A dash of dark rum contributes interest to the mix.
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Babancourt Haitian is what I use.
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4.Drizzle the remaining butter over it, and sprinkle the top with brown sugar, using more or possibly less to taste.
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You can also use Maple Syrup instead of brown sugar.
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You can also omit the sugar, or possibly just put a little in with the mashed squash.
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5.Bake at 350 F for about 30 min till a crust forms from the melted sugar.
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Under NO conditions put marshmallows in it.
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Notes: Take care in serving right from the oven.
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The baked sugar gets very warm
