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