Israeli Couscous with Roasted Butternut Squash and Lemon

• 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.