Food Recipes Side Dishes Vegetable Side Dishes Sweet Winter Squash Salad with Sesame Seeds Be the first to rate & review! Several spiced or sweetened vegetable salads—like this one—are served at the beginning of a Moroccan meal.Plus: More Vegetable Recipes and Tips By Hajja Halima Updated on December 16, 2015 Save Rate PRINT Share Close Active Time: 20 mins Total Time: 45 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 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 Directions 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. Make Ahead The cooked squash can be refrigerated for up to 2 days. Return to room temperature and sprinkle with sesame seeds before serving. Originally appeared: February 2003 Rate It Print