Ingredients
1 butternut squash, peeled and cut into 1" cubes
1 c. raisins
1/4 c. olive oil
1/4 c. lemon juice
2-3 garlic cloves, minced.
1 tsp. cumin
3/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1/4 c. fresh cilantro, chopped
1/4 c. toasted slivered almonds
Preparation
Cook squash in a large pot of boiling salted water for about 5 minutes, or until just knife tender. Add raisins during the last minute of cooking. Drain and run under cold water to cool.
Whisk remaining ingredients together in a large serving bowl. Add squash and raisins and toss to serve.
