Warm Red Cabbage Salad with Delicata

1 delicata squash, seeded and diced 

1 Tbsp butter

1/8 tsp light brown sugar

4 Tbsp olive oil, divided

1/2 cup basil, chopped

1/4 cup raisins

2 Tbsp toasted pine nuts

2 tsp lemon juice

1 tsp red wine vinegar

1/2 medium head red cabbage, quartered and shredded

2 cloves garlic, smashed

Combine delicata, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until delicata are tender, and most of water has evaporated. Add 2 Tbs. oil, basil, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.

Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often. Transfer cabbage to serving bowl, and top with delicata mixture.