Butternut Squash al Arab

1 1/2--2	lb	butternut squash
1		medium onion, coarsly chopped
1		sweet red pepper, diced
1		red jalepenno, finely chopped
1/4	c	raisins
3	Tbs	tamarind paste
1/2	c	sugar
1--2	oz	apricot paste
2	tsp	cinnamon
1/2	tsp	clove
1	tsp	corriander
1/2	tsp	cardamon

Peel the butternut squash and dice the flesh about 1/2'' cubed, discarding the seeds. Be careful handling the raw flesh, as it is a sever skin irritant. Saute the onion and red peppers in a small amount of olive oil until the onion is translucent. Add the tamarind paste, sugar, and apricot paste, and bring to the boil. The sauce should be medium thick, but still flow easily. If too thick, thin with a little water. Add the squash and spices, cover and simmer for five minutes. Stir in the raisins, and remove from the heat. Let stand a couple of minutes before serving. If you want to make this ahead of time then reheat it, do not add the raisins until the dish is reheated.

10-98, C. Fehrenbach