1 2-pound butternut squash, peeled and cubed
2 tablespoons kecap manis (sweet soy sauce – if you don’t have it, replace it with regular soy sauce and double your agave or honey)
2 tablespoon regular soy sauce
1 tablespoons olive oil
1 tablespoon honey or agave
2 teaspoons hot chili oil
½ teaspoon sesame oil
red pepper flakes, for garnish
sliced scallions, for garnish