Japanese Squash Cut into Wedges

Name: Japanese Squash Cut into Wedges
Yield: 6
Ingredients: 1 medium Japanese squash, with skin, cut into six wedges; 1 tablespoon of salt; 2 tablespoons of black sesame seeds; A few drops of pepper sauce

1
1 medium Japanese squash, with skin, cut into six wedges
2
1 tablespoon of salt
3
2 tablespoons of black sesame seeds
4
A few drops of pepper sauce

Ingredients

1
1 medium Japanese squash, with skin, cut into six wedges
2
1 tablespoon of salt
3
2 tablespoons of black sesame seeds
4
A few drops of pepper sauce

Directions

1
Preheat the oven to 250°C (very hot)
2
In a medium-sized baking dish, place the squash and sprinkle with salt and black sesame seeds
3
Sprinkle some drops of pepper sauce over the squash
4
Pour in 1 cup of boiling water (240 ml) around the squash, cover with aluminum foil
5
Put it in the preheated oven for about 45 minutes or until the squash is tender
6
Serve immediately
7
125 calories per serving