1 medium-sized butternut squash
1 tablespoon salad oil, such as canola, grapeseed, or light olive oil
Salt and pepper to taste
1 stick sweet butter
1 cup of pecans
2 tablespoons brown sugar
½ cup fresh figs, cut in half*
2 tablespoons honey
Juice from ½ lime
½ cup pomegranate seeds
*If fresh figs are not available, dried figs make a fine substitute.
- Preheat oven to 350 degrees.
- Peel the squash and cut into cubes. Put in a bowl and toss with salad oil, salt, and pepper.
- Spread out on a baking sheet and bake for 15−20 minutes or until tender (don’t burn!) and set aside.
- Heat 2 tablespoons butter in a sauté pan, then put pecans in pan and sprinkle with brown sugar.
- Cook on medium heat until brown (not burned!) and set aside.
- In a large sauté pan, put 3 ounces of butter, then add figs, roasted butternut squash, roasted pecans, honey, salt, pepper, and lime juice. Toss vigorously until everything is thoroughly mixed.
- Right before serving, throw in pomegranate seeds and toss once or twice before serving the salad. Serve warm.
- from Chef Bruce Ucán of the Mayan Café, Louisville, Kentucky