cups chopped Braeburn apples, cored (but not peeled)
cup diced dried Black Mission figs
cup dried cranberries
cup pine nuts
zest of 2 navel orange
zest of 2 lime
tsp ground ginger
tsp ground cinnamon
tsp ground cardamom
tsp ground nutmeg
tsp fresh thyme
cup pomegranate seeds
Roasted, Fig Basted Butternut Squash
Preheat the oven to 350˚F. Cut the ends off both butternut squash, and slice in half lengthwise. Scrape out the seeds and pulp using a spoon - preferably a serrated grapefruit spoon. Place the squash halves in a microwave-proof pan, dust with salt, fill with ½" water, and cover with plastic. Microwave on high for 10 minutes. Remove the plastic and pour out the water.
Melt the butter, jam, and maple syrup together. Baste the top surfaces of the squash halves with ⅓ of the butter mixture. Slide into the oven and roast for 35 minutes, or until tender. (It could take as long as 45 minutes.)
Scoop out a trough of squash, saving the squash for another purpose, in order to have more room for stuffing. Either cool to room temperature until ready to stuff, or baste the squash halves with another ⅓ of the butter mixture, and fill with the Quinoa, Apple and Fig Stuffing - spreading excess stuffing around the squash in the pan. Drizzle the remaining butter mixture over the stuffing. Bake for 30 minutes.
Just before serving, finish with a flourish of fresh thyme and pomegranate seeds.
Quinoa, Apple, and Fig Stuffing
Combine all of the Stuffing ingredients EXCEPT the fresh thyme and pomegranate seeds in a large bowl.