Easy winter vegetables: butternut squash and craisins

Steamed vegetables are a staple in my home because they have three attributes that make dinner preparation a snap: they are healthy, easy, and quick.

I’ll be the first to admit it, though.  Steamed vegetables can get a little, ahem, boring after a while.

Here’s the conundrum: can mom find a vegetable dish that is still healthy, easy and quick if she decides not to steam?  Admittedly, I can’t find an alternative that is quite as easy steaming, but I can come close.  (You can trust me because I am a lazy cook.  For real.)

Here’s one of my winter vegetable dishes that I mix into my rotation of steamed vegetables every once in a while.  It takes a little more effort than steaming, but it is worth the time to liven up meals with something a bit different, tasty, and fun.  (The colors in this side dish also look nice on a holiday plate).

Butternut squash with craisins:

1. Purchase cubed butternut squash.  You can find it in either the produce or frozen food sections
2. Place cubed butternut squash and craisins in a pan and steam for 7-10 minutes.  (Adding the craisins now plumps them up) 
3. Set the temperature of your stovetop to Medium-High.  In a saute pan, pour about one tablespoon of olive oil, a dash of salt, and pepper.  When oil is hot, add some finely chopped garlic and onion.  Cook until soft.  Add butternut squash and craisins.  When squash is browned, remove from heat and serve