Preheat oven to 350 degrees.
Wash and dry acorn squash. Cut into one-inch slices, scoop out the seeds.
Brush both sides with oil of choice, and place slices on a flat baking pan with sides, lined with parchment, if desired.
Bake about 20 minutes, ’til a thin knife meets only a little resistance.
Remove from the oven. Brush with your favorite Zena’s Sassy Peanut- or Almond-Sesame Sauce, Regular or HOTT!
Then turn the slices over, drizzle SASS over the top, and dab with a brush to generously cover all the surfaces.
Return to the oven for about 10 minutes, until the knife slides in easily and the SASS is bubbly.
Remove from the oven and transfer the squash slices to a warmed serving dish. Coax the caramelized sauce from the pan and drizzle over the squash.
In the remote possibility there are leftovers, this works well cubed in a tasty soup or chilled and added to a salad…dressed, of course with Zena’s SASS!