Valley Fig Growers
Sherry-Braised Squash with Figs and Rosemary
Makes about 4 cups (6 servings)
Ingredients
- 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
Directions
- 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.
Nutrition Information
amount per serving
- Calories 250
- % Calories from Fat 8%
- Fat 2
- Cholesterol 5
- Protein 3
- Carbohydrates 54
- Fiber 12
- Iron 2
- Sodium 406
- Calcium 150
- Potassium 837
