If you only want to use one sheet pan and make 4 servings, divide this recipe in half, and save the extra half of your par-cooked butternut squash for a soup, roast, or stuffing.
1 small butternut squash
2 cups fresh figs, halved
2 cups apples (such as Honeycrisp), cored and thickly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 tablespoons unsalted butter
1 teaspoon apple cider vinegar
10-15 fresh sage leaves
How to Make It
Preheat oven to 400°.
Prick holes along surface of butternut squash and microwave for 3-5 minutes; let cool. When cool enough to handle, peel and vertically halve squash; remove and discard seeds. Cut into ¼-inch-thick slices.
Toss the squash, apples, and figs with the olive oil, salt, and pepper. Divide mixture evenly between 2 sheet pans. Bake at 400° for 45-50 minutes, rotating sheet pans and flipping over the squash mixture on each pan halfway through cooking.
Melt butter in a medium skillet over medium-low heat; cook until browned and fragrant, about 12-15 minutes. Remove from heat and add vinegar and sage. Drizzle directly over sheet pans and serve immediately.
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