The Butternut Squash - edible Southeastern Massachusetts

Ingredients

• 1 tablespoon unsalted butter
• 1 cup yellow onion, chopped
• 1 butternut or other winter squash (2¾ to 3 pounds)
• 1 cup dried or fresh figs, stemmed and halved
• ½ cup orange juice
• ½ cup vegetable or chicken broth
• 4 teaspoons of chopped fresh rosemary or thyme, plus sprigs for garnish
• ¼ teaspoon salt