Cut squash in half and remove seeds. Place squash cut side sown in a glass 9 x 13 baking dish with approximately 1 inch of water. Bake in microwave for 5 minutes. Remove and let cool enough to work with.
Remove peel and cube squash into bite size pieces. Place in a 2 quart pan and finish cooking in water or chicken broth until tender. Drain.
Add butter, brown sugar and fresh ginger. Toss until sugar is dissolved and squash is coated. Add salt and pepper to taste.