Braised Winter Squash with Figs and Rosemary

What you Need :

  • 1 butternut or other winter squash (2¾ to 3 pounds)
  • 1 tablespoon unsalted butter 1 cup yellow onion, chopped
  • 1 cup dried or fresh figs, stemmed and halved
  • ½ cup orange juice
  • ½ cup vegetable or chicken broth
  • 4 teaspoons chopped fresh rosemary
  • ¼ teaspoon salt

How to Make It :

In a large saucepan with a tight-fitting lid, over medium heat, melt butter. Add onion and cook, stirring frequently, until onion is soft and golden. Add squash, figs, orange juice, broth, rosemary, and salt. Cover, bring to a boil. Reduce heat and simmer for 10 minutes or until squash is tender. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer remaining liquid uncovered until reduced to 3 to 4 tablespoons. Pour liquid over squash mixture. Serve warm.

Recipe courtesy of Melissa Peterson

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