- 1 large or 2 small Delicata squash, halved lengthwise, seeds scooped out
- 3 tablespoons vegetable oil
- 1/4 cup (about 1 ounce) slivered almonds
- 1 large fennel bulb, cored and very thinly sliced
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 1/3 cup raisins, plumped in warm water and drained
- Salt and freshly ground black pepper
Preheat the oven to 350°F. Place the squash, cut side down, in an ovenproof dish with about 1/2 inch of water. Bake until tender, 45 to 60 minutes.
Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
Add the fennel to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the fennel turns brown in places. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the fennel mixture evenly over the squash, sprinkle with the fried almonds, and serve.
Adapted from The Scent of Orange Blossoms: Sephardic Cuisine from Morocco