1 acorn squash, halved and seeded seeded
½ tsp. olive oil
¼ tsp. cinnamon
½ cup water, boiled and cooled

Preheat the oven to 400 degrees F. Lightly brush the flesh side of the acorn squash with olive oil and place flesh side down on a glass baking dish.

Bake for 45 minutes or until tender and cooked through. Scrap squash from skin and pop into the food processor. Add cinnamon and begin blending. Add water a teaspoon at a time if needed to produce a smoother consistency.