Roasted Acorn squash

This recipe is so simple and delicious, it's bound to become a fast favorite!I made this the first time over Succot, but have been making it steadily ever since. It works just as well with regular pumpkin or butternut squash, but I find that the texture of the acorn squash is perfect for this dish and you only need a few ingredients and 1 dish to bake it in; it's the perfect side dish.
(serves 6 to 8)




Preheat the oven to 400F

1 large acorn squash or 2 medium ones
2 medium onions, peeled and sliced
1/2 cup raisins
2 tbsp light brown sugar
2 tbsp olive oil
2/3 cup of saffron infused water 
1/2 tsp cinnamon
1/2 tsp chicken soup substitute powder (optional)
salt and pepper to taste

Peel, empty and cut up the squash, then toss it in the baking dish in a baking dish with remaining ingredients, cover with foil and bake for an hour, then uncover, toss, and bake another 15 minutes and serve.
Enjoy!