Moroccan Squash Salad

3 lbs buttercup or butternut squash; peeled, seeded and cut into 1/2 inch cubes

1 c raisins

1/4 c fresh lemon juice

1/4 c extra-virgin olive oil

2 cloves garlic, minced

2 tsp light brown sugar

1 tsp salt

1 tsp ground cumin

3/4 tsp ground cinnamon

1/8 tsp cayenne pepper

1/4 c chopped fresh cilantro or parsley

1/2 c almond slivers, toasted

- Cook squash in large pot of boiling salted water 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool.

- Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin, cinnamon, and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature.