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

Makes 4 servings.
Per serving: 138 calories, 2.5g total fat (0.4g saturated), 0mg cholesterol, 4g dietary fiber, 28g carbohydrate, 2g protein, 8mg sodium.