Acorn Squash With Rosemary-dried Fig Compote


2 Acorn squash (about 1 1/2 pounds), halved pole to pole and seeded
Table salt
1 cup Orange juice
4 Dried figs , chopped medium (scant 1/2 cup)
1/2 teaspoon Minced fresh rosemary
1 tablespoon Dark brown sugar
1/4 teaspoon Ground black pepper
1 tablespoon Butter


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