Roasted with Figs
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- 2 large butternut squash
- 2 tbsp organic butter
- 8 garlic cloves
- 3/4 cup black mission figs, halved
Preheat oven to 350 degrees. Peel and remove the seeds in the butternut squash.
Cut into 1-2 inch cubes. Toss squash with butter, garlic cloves, and a sprinkle of salt.
Roast in a roasting tray for approximately 35 minutes. During the last 10 minutes, toss in figs and a few rosemary sprigs.
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