Valley Fig Growers

Sherry-Braised Squash with California Figs and Rosemary

Makes about 4 cups (6 servings)


1 butternut or other winter squash (2 3/4 to 3 pounds)  

1 tablespoon butter  

1 cup chopped yellow onion 

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved or quartered 

1/2 cup dry sherry or orange juice 

1/2 cup chicken broth 

4 teaspoons chopped fresh rosemary (or 1 1/2 teaspoons crumbled dry  rosemary)

1/4 teaspoon salt 

Chopped fresh parsley  


  1. Peel squash and cut into 3/4- to 1-inch chunks to measure 4 cups. Heat butter in large skillet or saucepan with tight-fitting lid over medium heat. Add onion. Cook, stirring frequently, until onion is golden. Add squash, figs, sherry, broth, rosemary and salt. Cover, bring to a boil, then reduce heat and simmer gently for 10 minutes or until squash is tender. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer uncovered until liquid is reduced to 3 to 4 tablespoons. Pour liquid over squash mixture. Serve warm, garnished with parsley.
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Nutrition Information

amount per serving

  • Calories 250
  • % Calories from Fat 8%
  • Fat 2
  • Cholesterol 5
  • Protein 3
  • Carbohydrates 54
  • Fiber 12
  • Iron 2
  • Sodium 406
  • Calcium 150
  • Potassium 837