Roast Acorn Squash + Rosemary Dried Fig Compote
Roast acorn squash is a perfect winter side dish. Acorn squash recipes are hearty and filling—just spoon on rosemary dried fig compote.
Servings: 4 people
Roast Acorn Squash
- 1 acorn squash
- Canola oil
- Ground black pepper
Rosemary Dried Fig Compote
- 1 cup orange juice
- 4 Orchard Choice or Sun-Maid Mission Dried Figs chopped medium (scant 1/2 cup)
- 1/2 teaspoon minced fresh rosemary
- 1 tablespoon dark brown sugar
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Make the Roast Acorn Squash
Preheat the oven to 375F.
Cut off the ends of the squash. Slice squash in half lengthwise. Remove the seeds.
Rub the squash halves lightly with oil and sprinkle with salt. Place the halves cut side down on a half sheet pan. Roast squash for 45 minutes to 60 minutes or until a spatula can easily nudge into the skin. Remove from the oven.
Make the Rosemary Dried Fig Compote
While the squash is cooking, combine 1 cup orange juice, 4 Orchard Choice or Sun-Maid California Mission Figs, chopped medium (scant 1/2 cup), 1/2 teaspoon minced fresh rosemary, 1 tablespoon dark brown sugar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt in a small saucepan. Simmer rapidly over medium-high heat, stirring occasionally, until syrupy and the liquid is reduced to about 3 tablespoons, 15 to 20 minutes. Stir in 1 tablespoon butter.
Adjust an oven rack to the uppermost position (about 6 inches from the heating element); heat the broiler.
Spoon a portion of the fig compote onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating the baking sheet as necessary and removing the squash halves as soon as they are done. Set the squash halves on individual plates and serve immediately.
America's Test Kitchen Quick Roasting Method: Place squash halves in a 13 by 9-inch microwave-safe baking dish or arrange the halves in a large (about 4-quarmicrowave-safe bowl so that the cut sides face out. If using Pyrex, add 1/4 cup water to the dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with a paring knife, poke about 4 steam vents in the wrap. Microwave on high power until the squash is very tender and offers no resistance when pierced with a paring knife, 15 to 25 minutes. Using potholders, remove the baking dish or bowl from the oven and set on a clean, dry surface (avoid damp or cold surfaces). When the squash is cooked, carefully pull back the plastic wrap from the side farthest from you. Using tongs, transfer the cooked squash cut side up to a rimmed baking sheet.
Brown Sugar Butter: An alternative to the fig compote, on the stovetop, melt 1/4 cup butter, 2 tablespoons brown sugar, and 1/8 teaspoon salt in a small saucepan over low heat, whisking occasionally, until combined.
Recipe source: America’s Test Kitchen. Valley Fig Growers is a proud sponsor of America’s Test Kitchen.