Prep time: 25 minutes/Cook time: 20 minutes/Serves 6

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

Peel squash and cut into 3/4- to 1-inch chunks to measure 4 cups. Heat butter in large skillet or saucepan over me dium heat. Add onion. Cook, stirring frequently, until golden. Add squash, figs, sherry, broth, rosemary and salt. Bring to boil; reduce heat and simmer gently, covered, 10 minutes or until squash is tender. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer uncovered until liquid is reduced to 3 to 4 tablespoons. Pour liquid over squash mixture. Serve warm, garnished with parsley.