Sautéed Winter Squash

Butternut and hubbard have the greatest amount of beta carotene of the commonly available varieties of winter squash.

1/3 cup golden raisins
1/2 cup hot water
2 teaspoons olive oil
1 medium red onion, cut into 1/2-inch chunks
3 cloves garlic, slivered
1 1/2 pounds butternut or hubbard squash, peeled and cut into 1-inch chunks
1/4 cup dry white wine
2 tablespoons red wine vinegar
1 tablespoon sugar

1 In a small bowl, combine the raisins and hot water, and set aside to soften.

2 In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion has colored, about 7 minutes.

3 Add the squash and cook, stirring often, until the squash begins to color, about 5 minutes.

4 Add the raisins and their soaking liquid, the wine, vinegar, and sugar. Bring to a simmer, cover, and cook until the vegetables are tender, about 10 minutes.

Makes 4 servings

Nutrition Information (per serving)
calories 138 • total fat 2.5g (saturated 0.4g) • cholesterol 0mg • dietary fiber 4g • carbohydrate 28g • protein 2g • sodium 8mg • Good source of: beta carotene, magnesium, potassium, vitamin B6, vitamin C