Cut squash to fit into steamer of choice, add water. Sprinkle with cinnamon, pepper, and sea salt. Steam till tender but not dry, about 20 minutes depending on size of chunks. Let cool. Remove meat from skins using tablespoon (you might need to use a pot holder to hold chunks of squash for this). Add butter, maple syrup, sea salt and Extravagonzo Oils (amount depending upon dryness of cooked squash), more pepper if you like, stir and mash with masher. Serve.
Recipe provided by M. Tosch & Extravagonzo Gourmet Foods, LLC