Another roasted squash recipe to put in your back pocket for squash season. 1 squash - kabocha, acorn, kuri or sunshine would all work really well ½ tsp salt 1 Tbsp olive oil 1 tsp honey ½ tsp five spice powder 1 Tbsp toasted sesame seeds Green onions or cilantro for garnish Preheat oven to 375˚. Cut your squash in half lengthwise.  Scoop out the seeds.  Cut each half into wedges. In a small bowl, mix together oil, honey and five-spice powder. Arrange squash on a baking sheet, flesh side up.  Brush wedges with mixture and sprinkle with salt. Roast until the edges just brown and the squash is tender, about 50 minutes. Sprinkle with sesame seeds and cilantro or green onions. <strong>Recipe and photo adapted from simple-nourished-living.com.  See the original post <a href="http://simple-nourished-living.com/2012/09/38-power-foods-weight-watchers-asian-baked-kabocha-squash-recipe/" target="_blank">here</a>.</strong>
