By far, the months of August and September are my favorite when it comes to the beautiful variety of produce, both local and imported, available at farmers markets and grocery stores here. Currently, I can find at least three varieties of figs at my local grocery store, and I am eating them pretty much every day. In smoothies, in salads, grilled and topped with creamy mascarpone, as a snack, you name it. Over thirty years ago when I was growing up in the Caribbean, figs were unavailable there but I have been curious about them, having seen them in numerous recipe books; they looked so luscious and exotic. Thankfully, they have lived up to my expectations when I finally did get to taste them for the first time, and I have been hooked ever since.
Figs add a lovely bit of sweetness that compliments many ingredients well. You would find the same holds true when served with any kind of roasted squash, as it is here. This recipe is as simple as it is versatile. You can serve it as it is shown here, which is as a side dish, or combined with fresh greens for a hearty salad or even as topping for pizza. How ever you choose, I hope you do get to pick up some of these delicious fruit before the season is over.
Roasted Butternut Squash with Fresh Figs
Serves 4-5
3 tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/4 chopped oregano
1/4 cup chopped mint
1/4 cup pine nuts
1 1/2 cups cubed or crumbled feta
6-8 fresh figs
1. Preheat the oven to 375 degrees F.
2. On a large baking sheet, combine butternut squash, oil, salt, pepper, and half of the oregano and half of the mint. Arrange in a single layer, and roast in the oven for 30 minutes.
3. While the squash is roasting, toast the pine nuts in a dry pan over medium heat for about 3 minutes, just until they start to glisten and turn golden. (Careful, pine nuts burn very quickly. )
4. Once the squash has roasted, combine with the toasted pine nuts and the remaining ingredients, and arrange on a serving platter.
Posts
1 comment:
Delish!!
Post a Comment