August 28, 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