Ingredients
2 lbs squash
1 tablespoon olive oil (for sauteeing)
4 tablespoons fig preserves
2 tablespoons orange-tree honey
2 ounces butter
1 tablespoon of balsamic vingear
1 teaspoon cinnamon
dash of salt
Preparation
To sautee the squash:
Slice the squash into 1/4 inch thick pieces. Heat olive oil on medium to medium high heat, and sautee squash for 10-15 minutes, or until soft and slightly golden (you will notice the color becoming lighter). At this point, add the butter, fig preserves, and all other ingredients. Cook for 2-3 minutes more, stirring constantly, until tender.*
*Tip: If you find you’ve added the ingredients for the reduction sauce too soon, add 1-2 tablespoons of water and continue cooking until tender.
To boil the squash as a low-cal alternative:
Remove seeds. Slice the squash in half and boil for 1 hour, or until tender. Remove from skin with a fork. Combine all other ingredients (minus olive oil) in a separate pan over medium-low heat. Cook for 2-3 minutes, stirring constantly, until mixture has thickened. Drizzle shredded squash lightly with balsamic fig reduction sauce.
