Roasted squash with fresh figs in fig balsamic reduction
Prep time
Cook time
Total time
This dish is truly amazing on how all the flavors come together. And it is whole 30 too if you omit the cheese.
Serves: 6
  • 1 large butternut squash, peeled and sliced into wedges
  • (OR 4 small sweet potatoes)
  • 5-6 TBLS of olive oil
  • 2 TBLS of fresh herbs minced fine
  • (I used rosemary)
  • Salt and pepper to taste
  • 1 red onion, sliced thin and chopped
  • 1 red chili, thinly sliced (I used a mild one)
  • 6-8 ripe figs, quartered
  • 5 oz goat cheese, crumbled
  • The fig balsamic reduction
  • 1 cup of balsamic vinegar
  • 8 figs diced
  1. Heat your oven up to 400 degrees, peel and cut up your squash into wedges. Toss the wedges with 5 TBLS of the olive oil, some salt and a few cranks of black pepper. Spread the wedges out on a baking sheets and cook for about 25 minutes. Let them cool down before you serve.
  2. While those nuggets are baking make your balsamic reduction sauce. Put the balsamic vinegar and figs in a small non-reactive skillet and bring to a boil over medium heat stirring constantly then decrease the heat to medium low and simmer and for 5-10 minutes, squishing the figs with the back of the spoon, until it starts to thicken and coat the back of your spoon. Remove the pan from the heat when the vinegar is like thin honey as it will thicken as it cools. (You can stir in some of water if it gets too thick to drizzle)
  3. Now to arrange the masterpiece, arrange the squash wedges on a serving platter. Arrange all the rest of the ingredients over the squash leaving the fig quarters for last then sprinkle with the goat cheese. Now drizzle with the balsamic reduction and taa daa! You are eating like a caveman. (wellllllll maybe)
Recipe by The Cave Woman Cafe at