Sherry-braised squash with figs and rosemary

Serves 6 people

Ingredients

1 butternut or other winter squash (2 3/4 to 3 pounds)

1 Tbs. butter

1 cup chopped yellow onion

1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, stemmed and halved or quartered

1/2 cup dry sherry or orange juice

1/2 cup chicken broth

4 tsp. chopped fresh rosemary (or 1 1/2 tsp. crumbled dry

rosemary)

1/4 tsp. salt

Chopped fresh parsley

Instructions

1. Peel squash and cut into 3/4- to 1-inch chunks to measure 4 cups.
2. Heat butter in large skillet or saucepan with tight-fitting lid over medium heat. Add onion. Cook, stirring frequently, until onion is golden.
3. 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.
4. Pour liquid over squash mixture. Serve warm, garnished with parsley.

Source: Recipe adapted from and photo by Valley Fig Growers

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