Söt Sesam Pumpa Toast

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1. 1
   Cook the squash by either steaming or roasting: To steam, cut the squash into 2-inch pieces. Set a steamer basket over a pot of simmering water, put the squash in the steamer, cover, and steam for 30 to 45 minutes. To roast, cut the squash into 1- to 1½-inch pieces, toss in a little olive oil, and roast in a single layer on a parchment-lined baking sheet at 375°F for 45 minutes. In both cases, cook until the squash can be easily mashed with a fork. Remove from the steamer or the oven and let cool.
2. 2
   When cool enough to handle, remove the skin from the squash pieces and put the flesh in a bowl. Add 1 tablespoon of the butter and mash with a fork or potato masher until smooth. Stir in the five-spice, sugar, and salt to taste. Next, stir in the nuts and orange zest (if using).
3. 3
   Spread the squash mixture thickly over one side of each slice of bread, covering it from edge to edge. Sprinkle with the sesame seeds in a single layer to cover the surface (you may need additional sesame seeds, depending on the size of the bread).
4. 4
   In a large nonstick skillet, melt the remaining 3 tablespoons butter over medium-high heat until it’s sizzling. Add the toasts, seed-side down, and cook until browned and fragrant but not burned, about 3 minutes (if they start to burn, turn down the heat). Flip and cook until brown on the other side, about 1 minute more. Serve immediately.