Sweet Winter Squash Salad with Sesame Seeds

Several spiced or sweetened vegetable salads—like this one—are served at the beginning of a Moroccan meal.

1 medium butternut squash (about 2 pounds)—peeled, seeded and cut into 1-inch chunks
4 cinnamon sticks
1 cup water
1/2 cup sugar
1/4 cup vegetable oil
Salt
2 teaspoons sesame seeds

In a large saucepan, combine the squash, cinnamon, water, sugar and oil. Season with salt and bring to a boil. Cook over moderate heat, stirring once or twice, until the squash is tender and the liquid nearly absorbed, 20 minutes. Transfer to a bowl and let cool slightly.
In a small skillet, toast the sesame seeds over moderate heat, stirring, until golden, about 3 minutes. Sprinkle the sesame seeds over the squash and serve warm or at room temperature.

Make Ahead The cooked squash can be refrigerated for up to 2 days. Return to room temperature and sprinkle with sesame seeds before serving.