Pan-fried Kabocha Squash with Spicy Tomato Sauce

1/4 cup olive oil, plus more if needed

4 cups Winter Squash -- Japanese Pumpkin, aka Kabocha Squash, Pumpkin, Butternut, or Hubbard, cut into 1-inch cubes
1/2 Onion, chopped
2 Tbsp minced garlic
2 Tbsp Berbere (Ethiopian Hot Pepper Seasoning), or minced fresh chile, or other spicy addition such as or hot red pepper flakes or cayenne

salt and pepper to taste

1/2 c red wine, vegetable stock, or water
2 28 oz. cans Diced Tomatoes, or 5-7 fresh tomatoes, chopped, with juice

1 Tbsp Brown Sugar (optional)
Chopped parsley, for garnish

Add brown sugar, if desired, during the deglazing of the pan or during the last simmer.

Heat oil in a large pan. Add squash cubes in a single layer to the hot oil. Work in batches, leaving enough room that they brown and caramelize on all sides. Set squash aside.

When all the pumpkin is cooked, pour off all but 2 or 3 Tbsp of the oil, and add the onion, garlic, and chile. Cook, stirring frequently, until softened, about 3-5 minutes.

Pour in the wine or stock, scraping up any browned bits from the bottom of the pan. Let the liquid boil off for a few minutes, and thicken.

Next add the tomatoes and juice. Bring the sauce to a boil, then lower the heat a bit to let it have a nice simmer. Add Brown Sugar if you like a little added sweetness to complement the spice. Cook and stir until sauce thickens, about 10 minutes. Taste and adjust seasoning. Garnish with parsley and serve.

Serving Size: Makes 4 1-cup servings