October 24, 2016
Sautéed Winter Squash

Sautéed Winter Squash

by Berkeley Wellness  |  

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

Makes 4 servings


⅓ cup golden raisins

½ cup hot water

2 teaspoons vegetable oil, such as olive or canola oil

1 medium red onion, cut into ½-inch chunks

3 cloves garlic, slivered

1½ pounds butternut or hubbard squash, peeled and cut into 1-inch chunks

¼ 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 seven minutes.

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

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

Good source of: beta carotene, magnesium, potassium, vitamin B6, vitamin C.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.