Sauteed Winter Squash

Side Dishes.
Butternut and Hubbard have the most beta-carotene of the commonly available varieties of winter squash. 

Sauteed Winter Squash


Quantity Ingredients
1/3 cup golden raisins
1/2 cup hot water
2 tsp olive oil
1 medium red onion, cut into 1/2-inch chunks
3 cloves garlic, slivered
1 1/2 lbs butternut squash, peeled and cut into 1-inch chunks
1/4 cup white wine
2 tbsp red wine vinegar
1 tbsp granulated sugar


1. In small bowl, combine raisins and hot water; set aside to soften. 2. In large nonstick skillet, heat olive 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.