1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and set aside.
2. Peel squash using a vegetable peeler. Cut in half lengthwise and scrape out seeds and pulp with a heavy spoon. Slice into 1/2-inch-wide half-moon shapes and place on prepared baking sheet.
3. Stir together olive oil, stir fry sauce, and salt in a small bowl. Pour sauce over squash, and toss squash so that all pieces are well coated.
4. Roast for 35 to 45 minutes, turning squash occasionally so that all sides are caramelized. Transfer to a platter and sprinkle with sesame seeds, if desired. Serve warm.
Source: Hannaford fresh Magazine, September - October 2007