Ingredients

  • 5 Tablespoons vegetable oil
  • 11/2 Cups walnut halves
  • 1 each cinnamon stick
  • 2 each whole cloves
  • 1 large yellow onion, thinly sliced
  • 2 Pounds butternut squash, peeled, seeded &
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon fresh ground black pepper
  • 1 Teaspoon ground coriander
  • 1/2 inch fresh gingerroot, peeled and minced
  • 2 Tablespoons sugar
  • 1 Tablespoon fresh lime juice
  • 11/2 Cups California golden raisins
  • 11/2 Cups vegetable stock or water
  • 1 Cup Pomegranate seeds,

Procedure

Heat 3 tablespoons oil in a deep skillet over medium heat.  Add walnuts and toast lightly (about 20 seconds).  Remove walnuts and reserve.  Add remaining oil, heat very hot.  Add the cinnamon, cloves, coriander and the ginger.  Cook 10 seconds, add onions and squash, cook for 15 minutes until the squash is golden brown.  Add the salt, pepper, sugar, lime juice, golden raisins and vegetable stock or water.  Bring to a boil, reduce heat to low and cover.  Simmer for 15 – 20 minutes until squash is tender. Fold in the walnuts. Serve hot with rice, bread, pasta or cous cous. Sprinkle with pomegranate seeds (if available).

Nutrition Facts Per Serving

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California Raisins are naturally sweet, no-added sugar!