Position racks in the upper and lower thirds of your oven and preheat the oven to 400*F degrees.Place the squash on a parchment-lined sheet pan. Drizzle with the butter and brown sugar, then sprinkle with salt, cinnamon, and pepper over the top. Layer on the prepared baking sheets, taking care that they do not overlap.Place the pans in the oven and bake for 25 minutes. Remove the pans from the oven, turn the squash with a spatula, then return to the oven.Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the thyme over the top.Portion to nice baton size to fit tortilla.Grill a portion of the squash on the plancha or pan with whole butter until golden brown. Add queso fresco. Cut slice of about ⅓” thick.Warm tortilla and place cheese on tortilla and top with roasted squash, salsa macha, garnish with toasted pepitas and grilled green onions.

Remove the stems from all the chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.Set a medium saucepan or skillet over medium heat and add ½ cup oil, when the oils is starting to get hot, add the garlic and sprinkle in Knorr, cook until stirring often for a 3 to 5 minutes or until golden brown.Transfer the garlic and oil to a bowl and set aside.To the same skillet, add ½ cup oil. When oil is hot, add the chiles and saute stirring often for 2 minutes until the chiles change color.DO NOT overcook the chile as it will make for a bitter salsa!Transfer the chiles and oil to the bowl with the garlic and set aside.To the same skillet, add the peanuts and sunflower seeds. Saute for 2 minutes just to enhance the flavor. Transfer to the bowl with the garlic & chiles.Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth.Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to 1 month.