Put the squash in a large bowl, sprinkle with salt and set aside so that the excess water will be exuded. Drain and pat dry.
Meanwhile, soak the raisins in 1 cup boiling water for 15 minutes to re-hydrate them, then drain and set aside.
In a large skillet, heat 1/2-cup oil over high heat until almost smoking. Working in batches to avoid overcrowding the pan, cook the squash in the oil until it is browned around the edges, about 5 minutes, turning once to cook evenly. Remove the cooked slices to a plate lined with paper towels to drain the excess oil. Cook all the squash in this manner. Once all vegetables are drained, place in a shallow casserole and set aside.
In a 12 to 14-inch saute pan, heat the remaining olive oil over high heat until hot but not smoking. Add the onion and cook until soft and stewed, adding in small amounts of hot water so that the onion stews. After 20 minutes, add the raisins, pine nuts, cloves, cinnamon, and lemon zest. Season with salt and pepper, to taste. Cook for 2 minutes while stirring ingredients together. Add the vinegars and wine and bring to a medium boil. Cook for 5 minutes, then remove from heat and immediately pour over the squash. Let cool, then refrigerate for 2 days before eating. Serve at room temperature.