Caramelized Carrots and Orange Squash

1/2 cup raisins
2/3 cup apple juice
2 pounds carrots, peeled and sliced diagonally, 1/4 inch pieces
1 small butternut squash, peeled and cubed, 1/2 inch cubes
1 small acorn squash, seeds removed, peeled and cut into cubes
3 Tablespoons olive oil
2 1/2 Tablespoons date syrup or honey
1/2 teaspoon ground cinnamon
sea salt and coarsely ground black pepper, to taste
1/2 cup apricot halves cut into small pieces

Preheat oven to 400F. Line large baking sheet with parchment paper. Soak raisins in apple juice. In a large bowl, mix vegetables, oil, syrup, cinnamon and add salt and pepper to taste. Spread mixture on baking pan. Bake carrots (the longest to bake) until they are just soft. Add raisins and apricots. Bake 10 minutes more or until carrots are soft enough for a fork to prick through. Serve immediately or, if refrigerating for several hours or more, pour 1/3 cup apple juice over vegetables to keep moist before reheating.