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 garlic cloves, slivered
  • 1-1/2 pounds butternut squash, peeled and cut into 1-inch chunks
  • 1/4 cup white wine
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar

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

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

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

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

Nutritional Information
Per serving: 164 calories, 2.5g total fat, 0.3g saturated fat, 1.7g monounsaturated fat, 0.2g polyunsaturated fat, 1.3g dietary fiber, 3g protein, 34g carbohydrate, 0mg cholesterol, 13mg sodium.
Good source of: beta-carotene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time