Moroccan Squash Salad

• 3 lbs butternut squash (aka buttercup squash...bright orange inside)
• 1 cup raisins
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 teaspoons brown sugar (or use a sugar alternative such as agave)
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne (or to taste)
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup slivered almonds, toasted
• Optional
• 2 cups cucumbers, diced
• 3 green onions, sliced
• 1/4 red onion, minced
• 1 cup radish, diced

1. Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
2. Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
3. Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy!

butternut squash, raisins, lemon juice, olive oil, garlic, brown sugar, salt, ground cumin, ground cinnamon, cayenne, fresh parsley, slivered almonds, cucumbers, green onions, red onion, radish

Taken from www.food.com/recipe/moroccan-squash-salad-389097 (may not work)