2 lbs winter squash (Hubbard, acorn, butternut, or pumpkin)
½ cup water
¼ cup vegetable oil
3 onions, thinly sliced
4 T slivered almonds, toasted
1/3 cup seedless raisins, plumped in warm water and drained
¼ cup sugar
2 teaspoons ground cinnamon
salt and freshly ground pepper
Preheat oven to 375 degrees F. Cut the pumpkin into 2 inch chunks. Place them in an ovenproof dish. Add the water and cover tightly. Bake until tender, 40-45 minutes. Let cool. Peel the squash and set aside.
In a large skillet over medium heat, heat the oil and sauté the onions until tender, 5 to 6 minutes. Add 3 T of the almonds, the raisins, sugar, cinnamon, salt, and pepper. Cook, stirring, until the onions are caramelized, 15 to 20 minutes. Spread the onion mixture evenly over the peeled pumpkin. Return to the oven and bake until heated through, 10-15 minutes. Sprinkle with the remaining almonds and serve immediately.