Sherry-Braised Squash with Figs and Rosemary

1Butternut squash or other winter squash (2-3/4 to 3 #)
1 tablespoonButter
1 cupChopped yellow onion
1 cupValley Fig Growers Blue Ribbon Orchard or Sun-Maid Mission or Calimyrma figs
½ cupDry sherry or orange juice
½ cupChicken broth
4 teaspoonsChopped fresh rosemary (or 1-/12 teaspoons crumbled dry rosemary)
¼ teaspoonSalt and pepper
Chopped fresh parsley


Peel squash and cut into 3/4- to 1-inch chunks to measure 4 cups.

Remove stems from figs and halve or quarter them.

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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