Tfiya And Roasted Squash

Tfiya
1 cup raisins
1/4 cup orange juice
1/4 cup extra-virgin olive oil
4 large onions, thinly sliced
1/2 cup honey
1 cinnamon stick or 1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup water
Zest of one orange 

In a medium bowl, soak the raisins in the orange juice for 15 minutes.

In a large pot, warm the oil over medium heat, then add the onion. Sauté for 10 minutes, using a wooden spoon to stir occasionally. Make sure to toss the browned onions from the bottom of the pan to the top. 

Lower heat, cover the pot and allow the onions to simmer for 15 minutes.

Add the honey, cinnamon, ginger, salt, water and orange zest to bowl of raisins and orange juice and toss to combine.

Add the raisin, juice and spice mixture to the pot with the onions. Cover the pot and simmer for half hour to an hour. Add a bit of water if bottom of the pot begins to stick. Stir occasionally and remove from heat when the onions are soft and dark.

Roasted Squash

1 acorn squash
1 lb delicata squash
1 lb butternut squash
1/3 cup extra-virgin olive oil
1 tsp salt
1 tsp cinnamon
1 small bag chestnuts

Preheat oven to 425°F.

In a medium bowl, toss squash with olive oil, salt and cinnamon. Arrange squash in a single layer on a parchment lined baking sheet.

Roast for 20 to 30 minutes, until golden brown and fork tender.

Arrange on a serving platter, then dollop spoonfuls of tfaya mix on top.

Garnish with chestnuts.