Fig Pecan Squash Casserole

Serves 8

1 medium butternut squash

1 acorn squash

1 c or 8 oz dried figs

2/3 c pecan pieces

1/2 t cinnamon

1/4 t nutmeg

salt and pepper

2 T agave nectar

Microwave the squash to soften as directed here.  Chop or cut the dried figs into small pieces.  Lightly spray a 9×12″ casserole dish with oil.  Sprinkle the figs and pecans in the casserole dish.  When the squash is cool enough to handle, peel and cube the squash in ~1″ pieces.  Add the squash to the casserole dish and sprinkle with cinnamon, nutmeg, salt, and pepper. 

Drizzle agave nectar over the top.  Cover and bake for 30 min at 350˚.  Uncover and test squash.  If squash is not yet tender, bake uncovered for 15-20 more minutes.  Stir before serving.