Split the squash in half, and scoop the seeds out

Place the 2 halves of squash with open cavities facing up, into a shallow baking dish

Add, 1 T of brown sugar, and 1 T of butter into each cavity of the squash.

Pour a little bit of the chicken broth into the cavities of the squash (amount will vary depending on the size of your squash, but 2-3 Tbsp. in each cavity should do the trick)

Add the rest of the broth to the bottom of the baking dish

Cover with foil, and bake at 400 degrees, for about 40 minutes, or until squash is fork-tender.

Remove from oven, transfer the squash to a work surface to scoop out the cooked flesh, removing it from the outer skin

Place the cooked squash into a large bowl

Add the juices (broth) from the baking dish

Mash the squash incorporating the broth in the pan with the squash

Add the cinnamon and salt, mix in

Serve, and enjoy!