Cut squash in half lengthwise; scoop out seeds and discard. Cut each piece in half.
Place squash in a medium saucepan; cover with water. Bring to a boil; cover and cook 15 to 18 minutes or until tender. Drain well, and transfer to serving plates.
Place butter, syrup, and salt in a small microwave-safe bowl. Microwave at HIGH 30 seconds; stir with a whisk. Spoon butter mixture over squash; sprinkle with cinnamon.
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