Moroccan Sweet Potatoes and Squash

I made this for Rosh Hashana, along with the Carrot Soufflé, both from Joan Nathan's The Jewish Holiday Kitchen. They really complemented each other--this one sweet with cinnamon and the other like carrot lemonade.

4 large onions, sliced thickly

2 Tbsp vegetable oil + 1 Tbsp.

1/3 cup dried chick peas, soaked in water overnight*

1 lb. acorn squash, 1-inch cubes

2 sweet potatoes or yams, 1-inch cubes

1/3 cup golden raisins

1/4 cup sugar + 2 tsp cinnamon, mixed

1. Preheat oven to 375 degrees.

2. Sauté onions in 2 Tbsp oil until golden (lowish heat, could take up to 30 minutes, may need to add an extra Tbsp of oil)

3. Place the chickpeas and onions in the bottom of a greased casserole. Mix together the squash, sweet potatoes, and raisins, and put on top. Sprinkle the cinnamon and sugar, and the 1 Tbsp oil, on top.

4. Bake for about an hour, until soft.

*The chickpeas will still be a firm consistency after an hour. Boil them first for 15-20 minutes for softer chickpeas.