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.

Plus: More Vegetable Recipes and Tips

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  • Servings: 8

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  • 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

How to make this recipe

  1. 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.

  2. 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.

Contributed By Published February 2003

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