Cook The Book: Squash Half-Moons With Butter, Sesame, And Salt

1. 1

   Heat the oven to 425u00b0F, with a rack positioned in the center of the oven.

2. 2

   Heat the butter in a small skillet over medium heat. When the froth on the butter begins to subside, thoroughly whisk in the cinnamon or other spices. Remove from the heat.

3. 3

   Cut each squash in half lengthwise and scoop out the seeds. Then slice each half lengthwise into 3 half-moon-shaped slices of roughly equal size. You should have 12 wedges total.

4. 4

   Place the squash half-moons, flesh side up, on a roasting pan or baking sheet, baste them with the spiced butter and season them with 1 teaspoon of the salt. Bake for about 35 minutes, or until the squash begins to brown at the upper corners and yields easily to a knife.

5. 5

   While the squash bakes, heat a dry skillet over high heat. Add the sesame seeds and toast them, stirring them occasionally, until you just notice their color beginning to darken, 2 to 3 minutes. Transfer the sesame seeds to a small bowl and set aside.

* Per serving · 4 servings · Values may vary.