Coconut Curry Tempeh and Delicata Squash

This is so "semi-homemade" that I hesitate to post it, but it was very good.

2 tablespoons vegetable oil
1 package Coconut Curry Tofurky Tempeh
1 tablespoon sugar
1 tablespoon prepared curry paste (or more, to taste)
1 delicata squash, peeled and cleaned, sliced into half-moons
1/4 cup water
1/2 teaspoon salt
1 cup frozen broccoli
1 can coconut milk
1 can pineapple, drained
fresh cilantro, chopped
salt and pepper to taste

Heat oil in pan and sautee tempeh strips until golden; transfer to a plate lined with a paper towel; salt and set aside. In remaining oil (add more if necessary), add sugar and prepared curry paste; cook 1 minute. Then add squash slices and water; stir well and cook about 10 minutes, until squash is tender but still firm. Add broccoli, coocnut milk and pineapple; cook until heated through. Add cilantro, salt and pepper to taste. Serve over rice, topped with tempeh.