1 1/2-pounds (700 g) butternut squash, peeled and seeded
3 T. olive oil
Salt
1 large onion, peeled and minced
1 3/4 C. (280 g) Israeli couscous, or Italian pepe-style pasta
1 small cinnamon stick
1 preserved lemon
1/2 C. (60 g) golden raisins
1/4 C. (30 g) dried cherries or cranberries, coarsely chopped (optional)
1/4 tsp. ground cinnamon
1 C. (60 g) chopped flat-leaf parsley
2/3 C. pine nuts, toasted (see Note)

Preheat the oven to 475F (245C). Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 T. of olive oil and a seasoning of salt in a large baking dish or pan. Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Don’t overcook.) While the squash is cooking, heat the remaining 2 T. of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent. As the squash and onions are finished, scrape them into a large bowl. Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes. While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash. Drain, but don’t rinse the couscous. Discard the cinnamon stick. Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts. Serving: Serve warm, although it can also be served at room temperature.

Do-Ahead Tip: You can make this ahead, up to one day in advance, and rewarm it before serving. If so, leave the parsley and toasted pine nuts out, and mix them in right before serving.