Acorn Squash with Rosemary-Dried Fig Compote | America's Test Kitchen

Ingredients

• 2 acorn squash (about 1 1/2 pounds), halved pole to pole and seeded
• table salt
• 1 cup orange juice
• 4 dried figs , chopped medium (scant 1/2 cup)
• 1/2 teaspoon minced fresh rosemary
• 1 tablespoon dark brown sugar
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter