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

June 10, 2016
Print Recipe
Butter-nutty for Sherry-Braised Squash with Figs & Rosemary
Competitive eater, Mary Bowers lays among the autumn leaves, dressed as a fall-time fairy of the forest
Prep Time 25
Servings
Prep Time 25
Servings
Competitive eater, Mary Bowers lays among the autumn leaves, dressed as a fall-time fairy of the forest
Instructions
  1. 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.
  2. 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.
  3. Garnish with parsley. Enjoy!

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