Braised Butternut Squash with Figs and Rosemary
6
1 butternut or other winter squash, about 3 pounds
1 tablespoon unsalted butter
1 cup yellow onion, chopped
1 cup dried or fresh figs, stemmed and halved
½ cup fresh orange juice (no additives)
½ cup vegetable or chicken broth
4 teaspoons chopped fresh rosemary plus sprigs for garnish
¼ teaspoon salt plus more to taste
Peel squash and cut into ¾- to 1-inch chunks to measure about 4 cups.
In a large saucepan with a tight-fitting lid, over medium heat, melt butter. Add onion and cook, stirring frequently, until onion is soft and golden. Add squash, figs, orange juice, broth, rosemary, and salt then cover and bring to a boil. Once mixture boils, reduce the heat to low and simmer for 10-15 minutes or until squash is tender when pierced with a fork. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer remaining liquid uncovered until reduced to 3 to 4 tablespoons. Pour liquid over squash mixture. Taste for salt. Garnish with additional rosemary sprigs. Serve warm or at room temperature.
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No. 03 / Winter 2018
From Issue
