8 tbsp (1 stick) unsalted butter
4 tsp ground cinnamon, garam masala, curry powder, or another blend of wintry spices (we used 2 tsp of garam masala, 1 tsp cinnamon and 1 tsp Madras curry powder)
2 1 1/2 lb acorn or kabocha squash (we used one roughly 3 lb kabocha squash)
1 1/2 tsp kosher salt
2 tsp toasted sesame seeds
Preheat the oven to 425 degrees F.
Heat the butter in a small skillet over medium heat. When the froth begins to subside, whisk in the spices. Remove from the heat.
Cut each squash in half lengthwise and scoop out the seeds. Then slice each acorn squash half into 3 half-moon slices or cut each kabocha squash half into 6 slices. You should have 12 wedges total.
Place squash flesh side up on a roasting pan or baking skeet. Baste with spiced butter, reserving about 2 tbsp of the butter mixture, and season with 1 tsp salt. Bake until squash beings to brown at the upper corners and squash is tender, about 35 minutes. Remove squash from the oven and set aside.
Reheat spiced butter and baste squash with reserved butter. Sprinkle with toasted sesame seeds and remaining 1/2 tsp kosher salt. Serve immediately.