Sautéed Winter Squash
Butternut and hubbard have the best quantity of beta carotene of the generally accessible forms of winter squash.
Makes four servings
⅓ cup golden raisins
½ cup scorching water
2 teaspoons vegetable oil, reminiscent of olive or canola oil
1 medium pink onion, minimize into ½-inch chunks
three cloves garlic, slivered
1½ kilos butternut or hubbard squash, peeled and minimize into 1-inch chunks
¼ cup dry white wine
2 tablespoons pink wine vinegar
1 tablespoon sugar
1. In a small bowl, mix the raisins and scorching water, and put aside to melt.
2. In a big nonstick skillet, warmth the oil over medium warmth. Add the onion and garlic, and cook dinner, stirring ceaselessly, till the onion has coloured, about seven minutes.
three. Add the squash and cook dinner, stirring typically, till the squash begins to paint, about 5 minutes.
four. Add the raisins and their soaking liquid, the wine, vinegar and sugar. Deliver to a simmer, cowl and cook dinner till the greens are tender, about 10 minutes.
Vitamin per serving: 138 energy, 2.5g complete fats (zero.4g saturated), 0mg ldl cholesterol, 4g dietary fiber, 28g carbohydrate, 2g protein, 8mg sodium.
Good supply of: beta carotene, magnesium, potassium, vitamin B6, vitamin C.
From The Wellness Kitchen, by the employees of The Wellness Kitchen and the editors of the College of California, Berkeley Wellness Letter.