1 tablespoon maple syrup, or to taste (15 milliliters)
In a medium sauce pan combine the diced squash, vegetable broth, cinnamon and grated ginger. Season with salt and pepper and bring to a boil. Reduce to low and simmer, covered, until squash is tender. Strain out excess broth and reserve to adjust thickness of puree. Remove the cinnamon stick and discard. Mash with masher or immersion blender. Set aside.
Meanwhile, in a small skillet, heat butter over medium heat until just browned but not burnt. Pour in maple syrup and add to mashed squash. Stir with wooden spoon or whisk to combine. Adjust seasoning.