4 tbsp. butter
1 onion, chopped
1 1/2 tbsp. curry powder
1 Granny Smith apple, sliced
2 tbsp. brown sugar
2 butternut squash, sliced
1/2 c. white wine
1 c. chicken stock
1/4 c. golden raisins
1/2 c. almonds, slivered

In large pan heat butter. Add onion and cook 8 minutes. Add curry and cook 2 minutes. Add apple and brown sugar and cook 3 minutes. Add squash and stir until well coated. Pour in wine and stock and bring to boil. Turn off heat and scatter raisins into mixture. Cover pan. Transfer it to oven, 400 degrees. Bake dish 45 minutes to 55 minutes or until squash is tender. Add salt to taste. Sprinkle with almonds. Serve. Serves 8.