4 tbsp. (1/2 stick) butter
1 Spanish onion, chop fine
1 1/2 tbsp. curry powder
1 Granny Smith apple, cored and sliced
2 tbsp. dark brown sugar
2 butternut squash, peeled, seeded and sliced
1/2 c. white wine
1 c. chicken stock
1/4 c. golden raisins
Salt, to taste
1/2 c. slivered almonds, toasted until golden

Set oven temperature at 400 degrees.

In a large, flame proof casserole, heat the butter. When melted, add the onion. Cook for 8 minutes over medium heat, stir occasionally. Add the apple and brown sugar and cook another 3 minutes.

Add squash and stir into the curry mixture until thoroughly coated. Add the wine and stock and set to boil.

Turn off heat, scatter raisins over the mixture and cover. Transfer the casserole to the oven. Bake until squash is tender, about 45 to 55 minutes. Add salt (if preferred) to taste. Sprinkle with toasted almonds and serve.