Stuffed Turkey Breasts with Butternut Squash and Figs

• 2 boneless turkey tenderloins (1 lb total)
• 1 tsp kosher salt (diamond crystal)
• 1 tbsp light olive oil
• 1 small (1/3 cup) white onion, chopped
• (6 oz) 1 1/4 cups diced butternut squash, 1/2-inch dice
• 5 black mission figs, chopped
• 2 garlic cloves, finely chopped
• 1 cup baby spinach
• 3 sage leaves, chopped
• 1/4 tsp crushed black pepper
• cooking twine – 6 to 8 pieces
• cooking spray

Please see the 2nd Page for Directions