Butter-nutty for Sherry-Braised Squash with Figs & Rosemary

June 10, 2016
Competitive eater, Mary Bowers lays among the autumn leaves, dressed as a fall-time fairy of the forest

Butter-nutty for Sherry-Braised Squash with Figs & Rosemary

Prep Time 25 minutes
Total Time 25 minutes
Servings 6


  • 2 butternut squash 2 1/2 to 3 pounds
  • 1 T. butter
  • 1 c. chopped vidalia onion
  • 1 c. figs, stemmed and halved
  • 1/2 c. dry sherry
  • 1/2 c. vegetable broth
  • 4 T. chopped fresh rosemary
  • 1/4 T. salt
  • Chopped fresh parsley


  • Peel squash and cut into 3/4- to 1-inch chunks. Heat butter in large skillet or saucepan with tight-fitting lid over MED heat. Add onion. Sauté 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 T. Pour liquid over squash mixture.
  • Garnish with parsley. Enjoy!