Cinnamon Roasted Delicata Squash with Balsamic-Fig Reduction
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
For the squash
  • 2 delicata squash, sliced into ½-inch rings and seeds removed
  • 2 Tbsp melted ghee
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • garlic salt, to taste
  • 1 Tbsp fresh rosemary or sage, chopped
For the balsamic-fig compote
  • 1 c water
  • ¾ c balsamic vinegar
  • 8 fresh or dried figs, de-stemmed and quartered (you can use a combination of both fresh and dried)
  • optional: 1 sprigs fresh rosemary or thyme
Directions
  1. Preheat the oven to 400. Line two baking sheets with parchment paper.
  2. Toss the squash in melted ghee. Spread the squash evenly between the two baking sheets, leaving room between the rings so they are not touching.
  3. Sprinkle the spices evenly over the squash. Season with garlic salt.
  4. Pop the baking sheets in the oven and bake for about 40 minutes.
  5. While the squash is baking, make your compote: Combine the vinegar, water, figs, and rosemary in a small skillet or saucepan. Simmer (low heat) for about 20-30 minutes, until the mixture becomes thick. The longer you cook it, the longer it’ll reduce and thicken - just keep checking on it and stirring every once in a while so it doesn’t burn!
  6. Mash the figs up with a fork so the sauce has more of a jelly-like consistency. Taste and adjust: if it’s too sweet, add a little vinegar. If it’s too thick, add some water. If it’s too tart, reduce it a little more.
  7. The squash is done when it's golden brown and you can easily push down on it with your finger.
  8. Serve the compote drizzled over the squash. Mmmm.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/cinnamon-roasted-delicata-squash-with-balsamic-fig-reduction/