Squash with Winter Spices

In 6-quart saucepot, heat oil over medium heat until hot. Add onion and cook until tender, about 5 minutes, stirring often. Add garlic and cook 30 seconds. Stir in coriander, salt, cumin, red pepper, and cinnamon, cook 1 minute.

Add squash and 1/2 cup water and cook, covered, 15 minutes or until squash is tender, gently stirring occasionally. (Use a heat-safe rubber spatula to help prevent squash from breaking up while stirring.) Stir in brown sugar, margarine or butter, and cilantro until squash is well coated.