Acorn Squash with Fig and Nectarine Compote

Ingredients

• 2 each(s) acorn squash
• 2 each(s) nectarines
• 4 to 5 ounces of fresh mission figs
• ½ cup(s) shiraz (or your favorite red wine)
• ¼ cup(s) water
• ¼ teaspoon(s) dark corn syrup
• ¼ cup(s) sugar
• + 5 more ingredients
• • ½ cup(s) toasted walnuts
  • 1 each(s) square 86% cocao chocolate (no sweeter than 70% cocoa)
  • 1 tablespoon(s) water (for steaming)
  • 1 each(s) blood orange
  • 1 each(s) lemon, juiced

Pre-heat oven to 350 F. Begin by flattening the ends, halving the acorn squash, and removing the seeds. (Save the seeds for roasting! They are more delicious than pumpkin seeds!) Pour about one tablespoon of water onto a sheet pan and place squash upside down on pan. Roast for 30-45 minutes or ...

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