Spiced Squash.

Serves 2
There is no oil in this recipe. The squash is so soft and satisfying that nothing more is required for richness.
Ingredients:
-1 pound peeled and cubed Gold Nugget squash (or butternut, or pumpkin)
-1 cup water
-2 ounces brown sugar
-1 fresh lime leaf (or 1 dried Persian lime, or a piece of lime zest 2 inches long)
-1 tablespoon lime juice 
-Large pinch ground cumin (less than 1/4 teaspoon)
-1/4 teaspoon ground sumac
-Salt
-Pepper
In a saucepan that can accommodate the squash in a single layer, bring the squash, sugar, and water to a boil, with the lime or lemon leaf. Lower the heat and continue cooking very sedately for from 20 to 30 minutes, or until the water has almost evaporated. Shake the pan gently every now and then to prevent the squash from sticking to the bottom. 
When the liquid starts to turn syrupy, add the lime juice, the large pinch of cumin, and the sumac. Shake the pan gently again and tilt to spoon the juices over the squash pieces. Season with salt and pepper, and taste. Cook some more until all the liquid disappears, taking care not to scorch. 
Transfer the squash to a serving dish (use a spatula, so the squash is not...squashed— it is very soft). Eat at once.