Instructions: Combine orange juice, hoisin sauce, garlic and five-spice powder in heavy saucepan. Boil over medium heat until reduced to 1 1/3 cups, about 30 minutes.

Pour into bowl, add ginger, cool. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 400 degrees. Place squash wedges on baking sheet. (Line it with foil for easy cleanup.) Brush squash wedges on all sides with sesame oil.

Place wedges 1 cut side down, and bake 15 minutes. Turn wedges skin side down.

Brush with some hoisin mixture. Bake until tender and well glazed, brushing occasionally with hoisin mixture, about 50 minutes.

Preheat broiler. Generously baste squash with hoisin mixture. Sprinkle with salt. Broil until bubbling, about 2 minutes. Baste with any remaining hoisin mixture. Sprinkle with onions and sesame seeds.

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