Moroccan Squash Salad

• 3 lbs buttercup or butternut squash, peeled, seeded and cut into 1/2" cubes
• 1 cup raisins
• 1/2 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tsp light brown sugar
• 1 tsp salt
• 1 tsp ground cumin
• 3/4 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• 1/4 cup chopped fresh cilantro or parsley
• 1/2 cup almond slivers, toasted

1. Cook squash in large pot of boiling salted water 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool.
2. Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin, cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature.

butternut squash, raisins, lemon juice, extra virgin olive oil, garlic, brown sugar, salt, ground cumin, ground cinnamon, cayenne pepper, fresh cilantro, almond slivers

Taken from www.epicurious.com/recipes/member/views/moroccan-squash-salad-50050631 (may not work)