Pearl Couscous with Roasted Butternut Squash and Preserved Lemons -

Ingredients

• 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1/4 inch cubes (For me, this was 1/2 of a big squash, about 4 cups of cubed squash total)
• 3 Tbsp. olive oil
• salt
• 1 large onion, peeled and diced
• 1 3/4 cup Israeli (pearl) couscous, or Italian [i]pepe-style[/i] pasta
• 1 small cinnamon stick
• 1 preserved lemon
• 1/2 cup golden raisins
• 1/4 cup dried cranberries, or cherries, coarsely chopped
• 1/4 tsp. ground cinnamon
• 1/2 cup chopped flat-leaf Italian parsley
• 2/3 cup pine nuts, toasted