1 butternut squash
8-10 8 to 10 fresh figs (or thawed frozen fresh figs or dried figs that have been soaked in water)
1/4 cup finely chopped red onion
1 tbsp maple syrup

cut squash in half lengthwise, remove seeds
remove stems from figs, tear into halves or quarters
fill squash with figs, top figs and entire squash with chopped onions
drizzle with maple syrup
place in baking dish, cover with foil, and roast at 375 for 30 to 45 min or until a fork goes in easily

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