- 1 lemon
- 1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
- 1 (3-inch) cinnamon stick
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup pine nuts, toasted
- 1/2 cup golden raisins
- 1/4 teaspoon ground cinnamon
Preheat oven to 475°F.
Zest lemon, reserve. Cut lemon and squeeze over a bowl to extract juice, reserve.
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
Add lemon zest and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.