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Sweet Winter Squash Salad with Sesame Seeds

  • ACTIVE: 20 MIN
  • FAST

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

Plus: More Vegetable Recipes and Tips

  1. 1 medium butternut squash (about 2 pounds)—peeled, seeded and cut into 1-inch chunks
  2. 4 cinnamon sticks
  3. 1 cup water
  4. 1/2 cup sugar
  5. 1/4 cup vegetable oil
  6. Salt
  7. 2 teaspoons sesame seeds
  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.