Roasted figs and squash with watercress, toasted pecans and port dressing
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-free
Celebrating lots of autumn’s best seasonal produce, this warming dish makes a great veggie centrepiece or sophisticated side to some roasted meat.
Ingredients
For the roasted figs
- 3 black figs, halved
- 125ml/4fl oz red port
- 1–2 tbsp maple syrup
- few black peppercorns
For the squash
- 1 small pumpkin or onion squash, peeled and chopped
- 1 tsp cinnamon
- 1 tsp chopped fresh thyme
- 1–2 tbsp maple syrup
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp coarsely ground black pepper
For the dressing
- 25ml/1fl oz balsamic vinegar
- 1 tbsp olive oil
- salt and freshly ground black pepper
To garnish
- 100g/3½oz soft fresh goats' cheese
- 10 pecans, toasted
- 40g/1oz watercress
Method
To make the roasted figs, preheat the oven to 200C/180C Fan/Gas 6.
Place the figs in a small roasting tray that fits them snugly and add the port, maple syrup and peppercorns. Roast for 20 minutes until soft and the port is reduced by half. Set aside.
Meanwhile, to make the squash, toss all of the ingredients together in a roasting tray. Place in the oven and roast for 25 minutes until soft.
To make the dressing, mix the port the figs were roasted in with the balsamic vinegar and olive oil. Season with salt and pepper to taste.
To serve, spread the goats' cheese onto a serving plate and top with the figs and squash. Scatter over some pecans and watercress and drizzle with the port dressing.
