Place oven rack in the lower middle position. Preheat oven to 375 Fahrenheit. Pierce five deep slits around the top of the squash with the tip of a sharp, heavy knife. Place the squash on a foil lined baking sheet and cook until upper part is tender when pierced with a fork, about one hour. Cut squash in half from end to end. If squash is still not fully cooked once cut in half, place halves cut side down on baking sheet and cook ten more minutes.

After squash has been cooking for about 15 minutes, toast almonds in a large skillet over medium heat until just fragrant, about two minutes. Set aside to cool. Carefully wipe out skillet with a paper towel. Heat olive oil in the skillet over medium heat. Add onion and cook until clear, about eight minutes. Season with 1/8 teaspoon each salt, pepper and cayenne and teaspoon cinnamon. Sprinkle with sugar and stir. Reduce heat to low and continue to cook about 35 more minutes, until onions are soft.

Once squash is cool enough to handle, use your fingers to peel off the skin. Scoop out seeds and cut into wedges. Cut into inch cubes and transfer to a serving bowl. Season with remaining 1/8 teaspoon each salt, pepper and cinnamon and toss gently. Add onions and parsley to bowl and gently combine with squash. Garnish with almonds and serve.