1 acorn squash, cut in half and seeded
1/4 teaspoon cinnamon
1-2 tablespoons honey or agave sweetener (optional)
Preheat oven to 400 degrees. Bake yams and squash together by placing the yams on the top oven rack with foil below to catch any dripping, and place the squash, cut side down, on a foil lined baking sheet. Bake until both are soft (test by inserting a knife), about one hour, turning the yams after 30 minutes.
When cooled enough to handle, peel the yams and scrape out the squash from the outer shell. Place in a large bowl, add the cinnamon and sweetener if desired. Using a hand mixer, beat until smooth.
Enjoy warm or cold.
Makes 4 servings.