Roasted sweet and spicy squash

My favorite squash for this is kabocha, but any orange-fleshed variety should do (acorn, butternut, delicata, etc.). In my experience the skin is perfectly edible although it has a slightly chewier consistency than the flesh.

• One 2 lb squash, washed, quartered, and cut into 1/2 inch slices
• 2 TB soy sauce
• 1 TB honey
• 1 tsp sriracha or similar hot sauce
• big pinch salt
• 1/4 c neutral oil (peanut, canola, etc.)
• 1-2 TB white sesame seeds
• black pepper
• cilantro leaves

Heat oven to 450 degrees

In a large bowl, whisk the soy sauce, honey, hot sauce, salt, and oil together.  Add the squash to the bowl, grind some pepper over, and toss to coat. Arrange in one layer on an oiled baking sheet and bake for 20-30 minutes until soft and starting to brown. While baking, toast the seasame seeds in a small, dry skillet over medium heat, shaking often, until lightly browned. When the squash is done, transfer to a serving bowl, top with the sesame seeds and cilantro, and serve.

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