(adapted from Jamie Oliver's Cook with Jamie)

This dish makes a lovely side to roasted chicken and fish or a delicious starter served with fresh mozzarella.

Serves 4

1 butternut squash
4 Tbls. good olive oil, plus a little more for frying
1 Tbls. coriander seeds, crushed
1 tsp. red pepper flakes, or more if you like it hot
1 red onion, peeled and finely sliced
Sea salt
Freshly ground black pepper
3 cloves garlic, peeled and roughly chopped
4 sprigs of fresh thyme, leaves picked
1/2 c. raisins
1/2 c. fresh-leaf parsley, chopped
1/2 c. pinenuts
1 Tbls. white wine vinegar
2 Tbls. balsamic vinegar
1 Tbls. sugar

Peel, halve and de-seed squash. Cut into finger-size pieces. In a large stock pot heat 2 Tbls. olive oil. Add squash, coriander seeds, red pepper flakes, onion and about 1/2 c. of water. Put a lid on the pan. Cook on medium-low heat for about 10 minutes. The water will cook away and everything in the pan will soften. Using a slotted spoon,remove squash-onion mix from pan.

In a saute pan, heat 2 Tbls. olive oil. Add squash mixture, chopped garlic, thyme leaves, a good pinch of salt and freshly ground pepper. Fry on medium heat until squash begins to turn a golden color. Add the raisins and pinenuts. Fry for another minute. Add two types of vinegar and sugar. Fry for a couple more minutes. Turn off heat and stir in the parsley. Taste. Add salt if needed.