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Roasted Butternut Squash and Figs with Rosemary

Enjoy the flavors of fall in this simple vegetarian side dish.

Per Serving: 169 calories, 4g fat, 1g sat fat, 2g protein, 36g carbohydrates, 6g fiber, 0mg cholesterol, 299mg sodium
Roasted Butternut Squash and Figs with Rosemary Photo
Yield: Serves 4


Roasted butternut squash is delicious, but adding fresh figs, and a little fresh rosemary brings it to another level! A drizzle of balsamic vinegar at the end, compliments the sweetness of the squash and figs perfectly.

Nutrition fun fact: This recipe supplies 360% of the daily requirement for vitamin A and 64% of the requirement for vitamin C.

  • 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


  1. Preheat oven to 400ºF. Coat a large baking sheet with nonstick foil or line with regular foil, then coat with nonstick spray.

  2. Place squash and onion on prepared baking sheet; drizzle with oil and sprinkle with rosemary, salt and pepper and toss to coat.

  3. Roast 25 minutes. Remove from oven and toss. Add figs; toss gently. Return to oven and roast until squash and onions are tender, about 15 minutes.

  4. Transfer to a serving platter or bowl. Serve with balsamic vinegar.

Recipe and photo by Terry Grieco Kenny

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love this!

posted Oct 24th, 2011 2:52 pm


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