• Cut the onions and shallots into short strips. In a medium sauté pan over low heat, heat the oil. Add the onions, shallots, salt, and pepper. Sauté for 1 hour, adding 1/3 cup of the wine every 20 minutes.
• Add the brown sugar, vinegar, pineapple, and seitan. Keep cooking over low heat for a few minutes, then transfer to a roasting pan.
• In a large bowl, toss together the potatoes, squash, carrots, olive oil, cayenne, and cumin. Add to the roasting pan.
• Cover with aluminum foil and bake at 350°F for about 1 hour.