Honey Fig Acorn Squash

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Yield: 4 generous servings


2 acorn squash, halved lengthwise and seeded

boiling water; as needed

2 Tbsp plus 1 tsp Flying Olive Butter Extra Virgin Olive Oil

3 Tbsp Flying Olive Fig or Cinnamon Pear Balsamic Vinegar

1/3 cup honey

¾ cup dried figs, stems removed and chopped

1/3 cup almonds, chopped

½ teaspoon cinnamon (use a little less if using Flying Olive Cinnamon Pear Balsamic)

¼ teaspoon nutmeg


Rub a little Flying Olive Butter Olive Oil on the cut side of the squash. Place squash, cut sides down, in medium baking pan. Add boiling water to ¼ inch deep. Cover with foil. Bake at 350°F for 30 minutes, until just cooked through but still firm. Carefully remove foil and pour off water. In small saucepan, add remaining Flying Olive Butter EVOO over low heat. Stir in Flying Olive Balsamic of Choice, honey, figs, almonds, cinnamon, and nutmeg. Simmer until the mixture just starts to bubble, about 5-10 minutes. Take off heat. Turn squash pieces cut side up and fill with fig mixture. Bake, uncovered, 20-25 minutes longer, until squash is tender and the filling is bubbly.

Submitted by Barb L.