> 1 (20 oz) pkg frozen butternut squash
> 1/2 tsp crushed red pepper
> 1 tbsp chopped fresh rosemary leaves
> 3 slices precooked bacon, crumbled
> 2 fresh or dried figs, cut into thin wedges
> 1 tbsp olive oil
> 1 green onion, finely chopped
Preheat oven to 450°F. Toss frozen squash with crushed red pepper, rosemary, bacon, figs and oil in a 9x13-inch greased baking dish. Bake 10-12 min., stirring frequently, or until squash is slightly browned.
Sprinkle with chopped green onion and serve.
You can make the squash 1 day in advance. Store covered in refrigerator. Bake at 350°F for 15 min.