1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Prepare the squash: Combine the squash, olive oil, and salt in a large bowl. Mix well so the squash is well coated. Arrange the squash on the lined baking sheet in a single layer and bake for 30 minutes.
3. Remove the squash from the oven, sprinkle with the brown sugar, and return the squash to the oven for an additional 15 minutes, or until caramelized. Set aside.
4. While the squash cooks, prepare the onions: Heat the olive oil in a large, deep, nonstick skillet. Add the sliced onions and salt and cook over medium-high heat for 5 to 7 minutes, or until translucent. Lower the heat to medium-low and continue to cook for another 45 minutes, or until golden brown and caramelized. Add the brown sugar, mix well, and cook for another 5 minutes. Add the chestnuts and continue to cook for 5 to 7 minutes. Add the dried cherries and cooked squash and toss gently. Remove from the heat and set aside.
5. Prepare the couscous: Combine the couscous, salt, paprika, turmeric, and cumin in a large bowl. Add the vegetable oil and gently rub the couscous between your hands, until it is well coated with the oil and spices. Add the 2 cups of boiling water, cover, and let sit for 10 minutes, or until the water has been absorbed, then fluff the couscous with a fork.
6. Prepare the nut topping: Heat the vegetable oil in a large, nonstick skillet. Add the almonds and pistachios and cook over medium-low heat for 3 to 5 minutes, or until golden, stirring constantly to prevent the nuts from burning.
7. Before serving, spoon the couscous onto the middle of a large serving platter.
8. Arrange the squash mixture around the couscous, and sprinkle the almonds and pistachios on top and around the dish. Serve warm.

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.