Baked Squash in Cinnamon and Cream

Split squash and scoop out seeds; peel and grate or slice very thin with vegetable peeler. Butter a 1 1/2-quart casserole; add a layer of squash, sprinkling it with cinnamon, salt, freshly ground pepper, and cream. Repeat until all squash is used. Dot with butter and bake for 1 1/2 hours, until all cream in absorbed and top is slightly browned.