Moroccan Squash Salad by Cassy Muldoon-Gorchinsky

Moroccan Squash Salad
 
Prep time: 15 min
Cook time: 5 min
 
3lb. buttercup or butternut squash, peeled, seeded and cut into 1/2inch cubes
1 cup raisins
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic
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 water for 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until 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 cool. Serve at room temperature.
Serves 8