Stuffed, Roasted Butternut Squash

butternut squash with figs

Prep time: 10 mins

Cooking time: 50 - 60 mins

Servings: 2

 

Ingredients:

  • 1 medium butternut squash
  •  ½ tablespoon extra-virgin olive oil
  • ½ tablespoon balsamic vinegar
  • ¼ teaspoon cloves
  • ¼ teaspoon freshly ground black pepper
  • Pinch sea salt
  • 4 figs (fresh or dried), chopped
  • ½ cup cranberries, chopped
  • 2 tablespoons chopped pistachio nuts

 

Instructions:

• Split butternut squash in half and scoop out the seeds.

• Place hollow side up in a large baking dish.  Add ¼ cup of water to bottom of pan.

• Drizzle with olive oil and balsamic vinegar.  Sprinkle with black pepper, cloves, and salt.

• Sprinkle with chopped figs, cranberries, and pistachios.

• Place in oven at 375 F and bake for about 45 minutes, until tender.

• Remove and enjoy!