Our new, favorite way to eat our favorite seasonal veggie year round! The figs and Fisher® Pecans add a sweet, crunchy combination that makes this side crave-worthy.
1 tablespoon butter
1 tablespoon coconut oil
1 1/2 pound butternut squash, cut into 1/2-inch cubes
dash of salt and pepper
1/4 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 tablespoon maple syrup
3 large dried figs, chopped
1/4 cupFisher® Chef’s Naturals Pecan Halves
Heat butter and coconut oil to in a large skillet over medium high heat until hot. Add butternut squash, salt, pepper, turmeric, ginger and cinnamon. Cook until squash softens and browns, stirring every so often. Add the maple syrup and allow to caramelize for a minute or two, scraping up any browned bits from the pan.