This week, Cesar Aguilar, of Rare 650 in Syosset, shows News 12's Lily Stolzberg how to make lamb chops with butternut squash puree and roasted brussels, pearl onions and caramelized figs. 

Ingredients:
Lamb rack
Puree
--2 butternut squash
--2.5 TBLS softened butter
--3 TBLS maple syrup
--Salt to taste
Caramelized Figs:
--4 Mission figs
--Sugar
Pan roasted brussels & pearl onions:
-- 4 Brussels
-- 4 Pearl onions

Puree -- cut the squash lengthwise and removed the seeds and strings. Drizzle the inside with olive oil and season with salt and pepper. Place skin side down and bake in a preheated 350-degree oven for 30-45 minutes or until fork tender. Scoop the flesh out and place in a food processor. Add softened butter and maple syrup. Blend until smooth. Add salt to tast and blend again.

Lamb rack -- cut the lamb between the bones into 4 double chops. Season chos on both ssides with salt and pepper. Heat a large, heavy skillet and add enough oil to cover the bottom. When oil is simmering, sear the lamb on all sides for about a minute each. Finish in the oven at 350 degrees until desired temperature.

Caramelized figs -- cut figs in half and sprinkle with sugar on the flresh side. Heat a small saute pan with oil. Make sure pan isn't too hot. Sear figs sugar side down until caramelized. Set aside.

Brussels & Pearl Onions -- cut the brussles in half. In a pot with boiling water, blanch brussels and shock in a bowl of ice water. Add more oil to the same pan and sautee the onions, constantly moving them. Slightly sear and add brussel sprouts. Saute both until tender.

Serve everything together on one dish.