Roasted Butternut Squash and Figs with Rosemary - Diet Recipe

Ingredients

• 1 ½ lbs butternut squash, peeled and cut into 1 ½-inch chunks
• ½ of a large red onion, cut into slivers
• 1 Tbsp olive oil
• 1 Tbsp chopped fresh rosemary
• ½ tsp Kosher salt
• 1/8 tsp freshly ground black pepper
• 6 fresh ripe figs, halved (or quartered if large)
• Balsamic vinegar for serving