Spiced Squash Dip with Tfaya (Moroccan Caramelized Onions)

1. Preheat oven to 400F. Remove the seeds from a 2 1/2 lb red kuri or koginut squash and cut into wedges. Place on a sheet tray and drizzle with olive oil and salt. Roast for 45-50 mins.
2. Make tfaya: Soak 1/2 cup golden raisins in hot water then drain. thinly slice 2lbs yellow onions. In a large skillet, heat 3 tbsp butter and satire 1/2 teaspoon each of cinnamon, ginger, and turmeric. Add the raisins, onions, 2 tbsp honey, a pinch of salt, and a pinch of safffron to pot and toss to coat. Add 1/2 cup water, bring to a slight boil, then reduce a simmer. Cook uncovered, stirring frequently, for 30 mins. Once cooked, stir in 1/2 tablespoon orange blossom water and store in an airtight container.
3. Once squash is cooked, add it to a blender with 2 (15oz) cans of white beans, 1 tsp ground coriander,1/2 tsp cinnamon,1/2 tsp chili powder, 1/4 cup coconut yogurt, and 1 tbsp vinegar. Season with salt to taste. Blend until smooth. Taste and adjust seasoning.
4. Serve on a plate and garnish with tfaya, chili powder, and chopped parsley.