How to Make It
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.