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Sherry-braised Winter Squash with Figs and Rosemary – Pacific Coast Farmers' Market Association

Sherry-braised Winter Squash with Figs and Rosemary

Printable version of this recipe.


1 butternut squash (about 3 pounds)
1 tablespoon butter
1 cup yellow onion (chopped)
1 cup yellow onion (chopped)
1 cup figs (dried, stemmed, halved)
1/2 cup dry sherry (or orange juice)
1/2 cup chicken broth
4 teaspoons rosemary (chopped)
1/4 teaspoon salt


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.



Type of Dish

Side Dishes