Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; sauté 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm.
While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.
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This was pretty good! I made completely by the recipe this time, but I think if I make again I would increase the seasoning slightly (definitely more pepper, maybe a little more salt and pumpkin pie spice) and would maybe add a clove of minced garlic to the butternut onion topping, since it felt a little on the subtle side with the taste. Maybe I had a weak onion, it didn't seem as oniony as I expected which is why I think it was a little more bland than I was hoping after it smelled so great cooking.
I thought this was a warm tasty meal for a fall evening. The butternut squash topping was delicious! I did add some pomegranate seeds I had on hand as I thought it would add to the fall flavor and it was a nice crunch to the tender squash and onion mixture. Although the seasonings were nice, I might try it next time with Penzy's Saigon seasoning. Served it over couscous with mint.