Preheat the oven to 375°.  Cut the butternut squash in half lengthwise and place on a baking sheet.  Bake until the squash is extra soft, about 30 minutes or more. Remove from oven and set aside until cool enough to handle.

As soon as the squash is in the oven, start caramelizing the onions.  Heat oil in a large skillet.  Saute the onions over medium low heat until translucent.  Add 1/2 tsp salt, 2 tsp of sugar, the cinnamon and raisins and turn heat to low and cover, stirring occasionally.  Cook until onions are jammy and caramelized, and until the squash is cooked.

Once onions are underway, toast the almonds on a baking sheet in the oven for 5-10 minutes or until golden brown.

Scoop butternut squash out of the shell and add to the skillet with the onions.  Add 1/2 of the parsley and stir gently. Season with salt and pepper.  Spoon onto plates and garnish with the slivered almonds and remaining parsley.  Spoon over Israeli couscous if desired.