Pan-roasted butternut squash

1 butternut squash
1 T ground coriander
1/5 tsp red chili powder
3 T brown sugar or palm sugar
3 T canola oil
Kosher salt

Peel the butternut squash. Cut it in half and remove the seeds and goop. Slice the halves into strips about 3/4 " wide. Chop the strips into cubes.

Heat oil in large skillet over medium high heat - until very hot. Add the coriander and chili powder - stir a few times and then add the squash. Stir for about 3 minutes to distribute spices. Sprinkle on salt to taste and stir.

Lower heat. Cook, covered, until squash is cooked but holding its shape - about 15 minutes. Uncover, raise heat, and gently turn with a wooden spoon for about 2 minutes. Add the sugar and cook until it melts and coats.

This was easy and tasty.