Moroccan Baked Squash

2 pounds butternut squash, peeled and cut into chunks
1/2 cup water
1/4 cup vegetable oil
2 large onions, thinly sliced
1/2 cup golden or black raisins, plumped in water and rained
1/2 cup slivered almonds
1/4 cup sugar
2 teaspoons ground cinnamon
salt and pepper to taste


Heat oven to 375. Place squash in ovenproof dish, add water, and cover tightly. Bake until tender, about 50 minutes ot one hour. Drain remaining water.
In a skillet over medium heat, heat oil and cook the onions, stirring occasionally, until almost caramelized, 10-12 minutes. Add water if they become dry.
Add raisins, almonds, sugar, cinnamon, salt and pepper. Cook, stirring, for five minutes.
Spread onion mixture over squash. Bake until heated through, about 15 minutes.