Celebrate autumn with this comforting dish that brings together the natural sweetness of roasted figs and squash. The combination of peppery watercress, crunchy toasted pecans, and a rich port dressing creates a sophisticated harmony of textures and flavours that’s perfect as a vegetarian centrepiece or elegant side dish.
By Matt Tebbutt
From Saturday Kitchen
This dish scores a Nutri-Score B thanks to its use of nutrient-rich vegetables and nuts providing good fibre and healthy fats, balanced with moderate use of oil and natural sweetness from figs and maple syrup. It’s a wholesome and flavourful choice for seasonal cooking.
Equipment
Ingredients
- 3 halved black figs
- 125ml red port
- 1–2 tbsp maple syrup (divided)
- Few black peppercorns
- 1 small peeled and chopped pumpkin or onion squash
- 1 tsp cinnamon
- 1 tsp chopped fresh thyme
- 1 tsp smoked paprika (divided)
- 2 tbsp olive oil (divided)
- 1 tbsp coarsely ground black pepper
- 25ml balsamic vinegar
- Salt and freshly ground black pepper (to taste)
- 100g soft fresh goat’s cheese
- 10 toasted pecans
- 40g watercress
Customise
- Fig substitutes: fresh pears or dates offer similar sweetness and texture when roasted.
- Pumpkin swap: butternut squash or sweet potatoes also roast well and complement the spices.
- Goat’s cheese alternatives: feta or ricotta for a milder creamy touch.
- Pecans can be replaced with walnuts or toasted hazelnuts for crunch.
Method
- Preheat your oven to 200°C (180°C Fan/Gas 6). This gets your oven ready to give the figs that beautiful roasted softness and syrupy glaze.
- Prepare the roasted figs. Place the halved figs snugly in a small roasting tray. Pour over the port, drizzle 1 to 2 tablespoons of maple syrup, and scatter a few black peppercorns. Roast for 20 minutes until the figs soften and the port reduces by about half, then set them aside to cool slightly.
- While the figs roast, prepare the squash. Toss the peeled and chopped pumpkin or onion squash with 1 teaspoon of cinnamon, chopped thyme, 1 to 2 tablespoons of maple syrup, 1 teaspoon smoked paprika, 2 tablespoons olive oil, and 1 tablespoon coarsely ground black pepper in a roasting tray. Spread it out evenly and roast for about 25 minutes until tender and caramelised.
- Mix the dressing. Take the port liquid left from roasting the figs and whisk it together with 25ml balsamic vinegar and 1 tablespoon olive oil. Season with salt and freshly ground black pepper to taste. This dressing adds a rich, tangy finish to your dish.
- Assemble to serve. Spread the soft goat’s cheese on your serving plate for a creamy base. Arrange the roasted figs and squash attractively on top, then scatter toasted pecans and fresh watercress over everything. Drizzle generously with the port dressing to tie all the flavours together.
Suggested Wine Pairing
As a wine expert, here are three delicious and affordable wines under £12.50 from UK supermarkets that pair wonderfully with roasted figs and squash with watercress, toasted pecans, and port dressing:
- Château Haut Peyrat Bordeaux Supérieur 2019 – This red Bordeaux blends rich berry fruits with smooth tannins that complement the roasted figs and pumpkin’s natural sweetness, along with the pecans’ nutty character.
- Castillo de Monséran Garnacha 2021 – A juicy Spanish Garnacha bursting with ripe red fruits and subtle spice, enhancing the cinnamon and smoked paprika in the squash.
- Dry Creek Vineyard Zinfandel 2020 – This Californian Zinfandel offers a luscious, fruity palate with hints of pepper that mirror the black peppercorns and smoky notes of the dish.
What can you serve with this
- Crusty artisan bread – Perfect for mopping up the luscious port dressing and creamy goat’s cheese.
- Roast or grilled chicken – A simple, juicy poultry pairs beautifully with the autumnal flavours.
- Wild rice pilaf – The nutty grains enhance the toasted pecans and add texture contrast.
FAQs for Roasted Figs and Squash
- Can I use dried figs instead of fresh? Fresh figs work best for roasting because of their juicy texture, but dried figs can be rehydrated and used if fresh aren’t available.
- Can I prepare this dish ahead? Yes, you can roast the figs and squash ahead of time and gently reheat before serving with fresh watercress and toasted pecans.
- What’s the best way to toast pecans? Toast them in a dry pan over medium heat for a few minutes until fragrant, watching carefully so they don’t burn.
- Is this recipe suitable for vegans? To make it vegan, omit the goat’s cheese or swap it for a vegan cheese alternative.
- Can I substitute the port in the dressing? Yes, a good-quality red grape juice or balsamic reduction can work as a non-alcoholic alternative.
Nutri-score Health Check
This recipe scores a Nutri-Score of B, indicating a generally healthy and balanced dish with nutritious vegetables and nuts making a good contribution to fibre and vitamins.
Positive Factors
- Pumpkin and figs provide natural sweetness and dietary fibre.
- Olive oil adds heart-healthy monounsaturated fats.
- Pecans contribute beneficial unsaturated fats and protein.
Negative Factors
- Moderate use of maple syrup and port increases sugar content.
- The dish contains moderate oil content from olive oil.
Note: The Nutri-Score is automatically calculated to give a balanced guide but individual dietary needs may vary.