Preheat the oven to 375 degrees. Rinse the squash, slice lengthwise and remove the seeds. Place face down on a lightly oiled baking sheet and bake until a knife can pass through t easily, approximately 35 minutes. Remove from oven and allow to cool. Scoop the inside of the squash into a blender. While squash is cooking, place the yams, onions, celery, garlic, coconut milk, water, curry paste and cinnamon stick in a 3 quart pot and cook on medium high heat until yams are thoroughly cooked, approximately 30 minutes, stirring occasionally. Remove from heat and allow to cook for 15 minutes. Remove cinnamon stick, add shoyu, honey, sugar, dill, molasses, maple syrup in a blender with squash and blend. Add salt and pepper to taste.