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