Sherry-braised Squash with Figs - Gainesville Times

Ingredients

• 1 butternut or other winter squash (2 3/4 to 3 pounds)
• 1 tablespoon butter
• 1 cup chopped yellow onion
• 1 cup dried California figs, stemmed and halved or quartered
• 1/2 cup dry sherry or orange juice
• 1/2 cup prepared chicken broth
• 4 teaspoons chopped fresh rosemary (or 1 1/2 teaspoons crumbled dry rosemary)
• 1/4 teaspoon salt
• Chopped fresh parsley