Sherry-Braised Squash with California Figs and Rosemary

andrew@bytejockeyz.comFiber Rich, Recipes, Side Dishes

Sherry-Braised Squash with California Figs and Rosemary

Nutrition
Servings 6 servings

Ingredients

  • 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

Instructions

  • 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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