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nickgriglack
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In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the squash and cook, stirring often, until golden brown, 6 to 8 minutes. Transfer to a medium bowl.
To the pot, add the remaining 2 tablespoons oil along with the onion and ½ teaspoon salt. Cook over medium-high, stirring often, until lightly browned, about 3 minutes. Add the garlic, coriander, turmeric and cinnamon; cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and return the squash to the pot. Add the sugar and 1 cup water, then bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally and adding water 2 tablespoons at a time if the mixture looks dry, until the squash is tender and only a little lightly thickened liquid remains, 25 to 30 minutes. Off heat, taste and season with salt and pepper.