Instructions: In a heavy skillet heat oil over moderate heat until hot but not smoking and cook scallions and gingerroot, stirring, about 2 minutes, or until light golden. Stir in pumpkin or other squash and honey and saute over high heat, stirring occasionally, 2 minutes. Add broth, stirring to loosen any brown bits, and simmer, covered, 5 minutes, or until squash is tender but still retains its shape and texture. Sprinkle squash with sesame seeds.

Yield: 2 servings

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