- 1 small butternut squash (about 1 1/2- 2 pounds, or 5 cups when diced)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Freshly ground black pepper
- 15 California Fresh Figs (about 1 pound)
- 2 shallots, thickly sliced
Nutrition Facts (per serving): 140 calories, 3 g total fat (0 g saturated fat, 0 g trans fat), 104 mg sodium, 0 mg cholesterol, 31 g total carbohydrate (5 g fiber), 2 g protein, 7% DV iron, 7% DV calcium, 0% DV Vitamin D, 13% DV potassium.
Preheat oven to 450 degrees F, convection setting. Line a large sheet pan with parchment paper.
Poke the squash all over with a fork and microwave 2 minutes for easier peeling. Cut off the stem and peel the skin. Cut the squash in half lengthwise and scoop out the seeds and stringy pulp. Cut the squash into bite-size pieces and place on the pan, leaving 1/4 of the pan open for adding the figs later. Drizzle with oil and sprinkle with cumin, salt, and pepper. Toss with a spatula or hands to coat evenly. Bake 15 minutes. Remove from oven and add the figs and shallots to the reserved area of the pan. Bake until squash is caramelized and fork-tender, and until the figs begin to ooze juice, about 15-20 minutes.