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 Makes
about 4 cups (6 servings)
1 butternut or other winter squash (2 3/4
to 3 pounds)
1 tablespoon 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 teaspoons chopped fresh rosemary (or 1 1/2 teaspoons crumbled
dry
rosemary)
1/4 teaspoon salt
Chopped fresh parsley
Peel squash and cut into 3/4- to 1-inch
chunks to measure 4 cups. 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.
Nutrients per serving (2/3 cup): Calories
152 (12% calories from fat); Protein 2 g; Total Fat 2 g (Saturated
Fat 1.5 g);Carbohydrate 28 g; Cholesterol 5 mg; Dietary Fiber
6 g; Sodium 200 mg.
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