Preheat your oven to 450F (230C). The oven needs to be hot to roast the butternut squash perfectly.
Cut the butternut squash into 1/4-inch (1 cm) cubes. Toss them with 1 tablespoon of olive oil and a seasoning of salt in a large baking dish or pan. Make sure the cubes are evenly coated to promote even roasting.
Cook the squash on the upper rack of the oven until just tender, about 15 minutes. Keep a close eye on them to avoid overcooking; you want them soft but not mushy.
While the squash is in the oven, heat the remaining 2 tablespoons of olive oil in a skillet. Add the onion and a pinch of salt, cooking over medium-high heat until translucent, which should take about 5 minutes. The onions will become fragrant and sweet.
Once the squash and onions are done, scrape them into a large bowl. Their flavors meld beautifully at this stage.
Bring a large pot of salted water to a boil. Add the Israeli couscous along with the cinnamon stick and cook until tender, about 10 minutes. The couscous should be chewy yet fully cooked.
While the couscous is cooking, prepare the preserved lemon. Cut it into quarters, scoop out the insides (reserve the flesh), and dice the lemon into 1/4-inch (1 cm) cubes. This step is crucial for that tangy flavor.
Press the reserved flesh through a strainer to extract the liquid and add it to the squash mixture. This adds a delightful brightness to the dish.
Drain the couscous, but do not rinse it. Discard the cinnamon stick. Rinsing can wash away the lovely starch that helps bind everything together.
Add the drained couscous to the bowl with the squash, along with the golden raisins, dried cherries if using, ground cinnamon, parsley, and toasted pine nuts. Gently stir to combine all the flavors evenly.
