Awesome Squash recipe (Thai style)~sort of

O.K. so, I am sitting in a waiting room and the magazines suck... seriously... There was a magazine with Paula Deen on the cover and it was CURRENT! Seriously, I have seen Readers DIgest from 1988 laying on end tables. Christopher Reeves was still alive in one!
So, in this Paula Deen clad magazine the queen of southern cooking herself, the diva of deep-frying butter (How is that possible?) had a few recipes... IS this one of her's? No, its not.
This recipe is healthy and awesome. If you like the thai flavor with Lime, chiles, sugar, sweet, heat and sour (lime) try this. Of course my kids hate it so you know adults will like it.
Here it is

1- butternut Squash cut in half, scoop out seeds, peel off rind with vegetable peeler and slice in 1 inch long slices. Take and cut those strips into 1-1/2 inch pieces.
1/4 c. canola oil.
1- 2 inch piece of fresh GINGER, peeled and minced.
1 Jalepeno Pepper, seeded and chopped (or red chile).
1/2 tsp. CUMIN seeds.
1/4 tsp. CAYENNE pepper.
1-1/2 tsp SUGER.
1 tsp. SALT.
1 T. LIME JUICE

Heat oil in the WOK or large frying pan to Med-High
add:
Ginger
Jalepeno
Cumin Seeds
Cayenne Pepper

Let spatter and cook for about 45 seconds (not too long or it will scorch, just enough to flavor the oil)
Add squash and stir to coat with oil.
Stir in sugar and salt.
Reduce heat to Med.
Cover and cook until squash is just tender, about 20-25 minutes, stirring occasionally.
Stir in lime juice.
Mush squash slightly w/ spoon to break up some of the pieces, if desired.
Season to taste.
4-6 servings
229 cal., 14g fat., 0 cholesterol, 591 sodium, 5g fiber (go fiber!!) 2 g. protein.