Butternut and hubbard have the greatest amount of beta carotene of the commonly available varieties of winter squash. They also provide magnesium, potassium, vitamin C, vitamin B6, and fiber. With a touch of sweetness, this simple side dish, served warm, satisfies on a cold winter day.

• ⅓ cup golden raisins
• ½ cup hot water
• 2 teaspoons olive 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 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; per serving: 138 calories, 2.5g total fat (<0.5g saturated), 0mg cholesterol, 4g dietary fiber, 28g carbohydrate, 3g added sugar; 2g protein, 8mg sodium.

From The Wellness Kitchen