Balsamic-Honey-Fig Roasted Butternut Squash {12 Weeks of Winter Squash}

When this post goes live, I will be in the air somewhere between Chicago and New York City. This makes me happy for oh-so-many reasons. One of them being that while I'm in New York, I'll be meeting one of my long-time blogging friends, and 12 Weeks of Winter Squash co-host Joanne, in person! Can. Not. Wait.

But that being said - this week is the FINAL week of this round of the 12 Weeks of Winter Squash. What at first seemed like weeks of endless possibilities, flew by in rapid fashion! I used tons more pumpkin this year than I did last year, but that seemed to come at the cost of sacrificing some of the usual spaghetti squash and butternut squash that I love the most. Seriously, I blinked and week 12 was here.

If you've been following along with my posts, you probably know that I semi-swore that I was going to use that darn Blue Hubbard squash that's taken up residence in my kitchen this week. What you probably didn't know was that I totally had my fingers crossed behind my back. That thing is glaring at my from the kitchen table as I type. It's mocking me, really. But don't worry, I'll teach it a thing or two before long. I think.

Orange-Fig Jam

When it comes to my slow cookers, the thing that they are most often filled with is meat; big roasts or a pile of chicken thighs. Or it's filled with soups, stews, or chili. Unless it's the holidays, then there is probably some mulled wine taking up residence. I have made cake in my slow cooker. Once. And okay, my small one often holds some sort of warm dip. But they are capable of so much more!

And since our Sunday Supper theme for this week is Slowly Bringing in the New Year, I decided that now was the perfect time to veer off the path, and use my slow cooker for something that I've never used it for in the past - jam. It makes sense to make jam in a slow cooker, if you think about it. The low, steady heat prevents scorching.

Figs and oranges go together like peanut butter and chocolate. And the scent of them doing their thing in the corner of the kitchen is bound to put a smile on your face. And warm you right up if it's as cold where you are as it is where I am (it's supposed to be anywhere from -40 to -56 overnight with the wind chill). You know, as long as you don't actually set food outside.