Preheat the oven to 350 degrees F.

Slice the squash in half. Place the squash directly on the oven rack, or on a baking sheet.

Bake for 15 minutes, or until the skin is slightly loosened.

Remove from the oven and allow it to cool for a few minutes.

Meanwhile, sauté the onion in the olive oil for 3-4 minutes, or until tender.

Add the brown sugar, ginger and garlic. Cook for another minute.

Combine all ingredients in a crockpot.

Cook on low for 6-8 hours or high for 4-6 hours.

Remove the cinnamon sticks.

Puree with an immersion blender, or use a regular blender (work in batches).