|1||Butternut squash or other winter squash (2-3/4 to 3 #)|
|1 cup||Chopped yellow onion|
|1 cup||Valley Fig Growers Blue Ribbon Orchard or Sun-Maid Mission or Calimyrma figs|
|½ cup||Dry sherry or orange juice|
|½ cup||Chicken broth|
|4 teaspoons||Chopped fresh rosemary (or 1-/12 teaspoons crumbled dry rosemary)|
|¼ teaspoon||Salt 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.