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1
Put the squash in a large bowl, sprinkle with salt and set aside so that the excess water will be exuded.
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2
Drain and pat dry.
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3
Meanwhile, soak the raisins in 1 cup boiling water for 15 minutes to re-hydrate them, then drain and set aside.
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4
In a large skillet, heat 1/2-cup oil over high heat until almost smoking.
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5
Working in batches to avoid overcrowding the pan, cook the squash in the oil until it is browned around the edges, about 5 minutes, turning once to cook evenly.
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6
Remove the cooked slices to a plate lined with paper towels to drain the excess oil.
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7
Cook all the squash in this manner.
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8
Once all vegetables are drained, place in a shallow casserole and set aside.
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9
In a 12 to 14-inch saute pan, heat the remaining olive oil over high heat until hot but not smoking.
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10
Add the onion and cook until soft and stewed, adding in small amounts of hot water so that the onion stews.
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11
After 20 minutes, add the raisins, pine nuts, cloves, cinnamon, and lemon zest.
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12
Season with salt and pepper, to taste.
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13
Cook for 2 minutes while stirring ingredients together.
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14
Add the vinegars and wine and bring to a medium boil.
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15
Cook for 5 minutes, then remove from heat and immediately pour over the squash.
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16
Let cool, then refrigerate for 2 days before eating.
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17
Serve at room temperature.
