By Chef Joan Nathan  for GKC
2 pounds butternut squash, halved lengthwise and seeded
3 tablespoons vegetable oil
½ cup slivered almonds
2 pounds onions, peeled and sliced thinly in rounds
Salt to taste
1 bunch flat leaf parsley, finely chopped
2 teaspoons plus 1-tablespoon sugar
½ cup raisins
Freshly ground pepper to taste
Preheat the oven to 350 degrees.
Place the squash, cut side down, on a rimmed baking sheet. Add ¼ cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and once it’s cool enough to handle, scoop out the pulp into a large bowl.
Heat the oil in a large skillet, toss in the almonds, and cook until golden. With a slotted spoon, remove to a plate, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon, and the raisins, and continue to cook, stirring occasionally for about 30 more minutes, or until the onions are caramelized.
Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds, and if you wish, the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.