Including dried fruits in savory dishes is typical of Arab-Moorish cuisine. This heritage is present in
In a large, heavy saucepan, combine the squash cubes, plumped prunes and their soaking liquid, olive oil, lemon zest and juice, sugar, salt, and the cinnamon, if using. Stir well, bring to a boil over medium heat, reduce the heat to low, and cook uncovered, stirring from time to time, until the squash is tender and the liquid has been absorbed, 15 to 20 minutes. Check occasionally to make sure there is enough liquid in the pan, or the squash will scorch. Add a little water as needed to prevent burning.
Taste and adjust the seasonings. Serve warm or at room temperature.
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