Instructions: * Note: If you dont have pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1 dash ground cloves.

Peel pumpkin or squash, remove seeds and strings, and cut meat into 1-inch pieces.

Heat oil in large saute pan. Add onion; saute over medium heat about 7 minutes, until onion begins to turn golden. Add pumpkin, garlic, pepper, pumpkin pie spice, water, sugar and salt to taste. Bring to a simmer. Cover and cook over low heat, occasionally stirring gently, for 30 minutes or until squash is tender. If sauce is too thin, uncover and cook 2 to 3 minutes until it thickens. Taste; adjust seasoning. Serve hot.

Yield: 3 or 4 servings.

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