Maple Roasted Squash and Figs

Celebrating the naturally sweet notes of fall ingredients, balanced with tangy cheese and peppery microgreens, this recipe makes a meal seem decadent.  Best of all, this decadence comes together on a sheet pan, which makes for easy cleanup.  Certainly, if you’re already thinking ahead to Thanksgiving, consider serving this as the sweeter offering on the table.  When fresh figs are unavailable, dried can be used by simply rehydrating then roasting them for a shorter period.

With just a few ingredients, the timing of each is important for the final result.  Always use your best judgment as to when the squash has reached your preferred level of doneness.  Slices can be roasted until deeply caramelized or lighter. I prefer somewhere in the delicious middle where they have picked up beautiful color but still feel a bit plump.

Ingredients

1 pound preferred squash (combination of delicata and honeynut pictured)
1 tablespoon extra-virgin olive oil plus additional
1 ½ tablespoons pure maple syrup
Kosher salt and freshly cracked black pepper
½ pound black figs
About 2 ounces tangy cheese such as blue or a soft-ripened goat (Humboldt Fog pictured)
Microgreens to garnish

How to Choose Winter Squash

Delicate-skinned squash work well since they do not require peeling.  Preferred varieties include honeynut (upper right in photo), delicata (upper left), or even carnival (center). Acorn squash is another lovely variety with a buttery flavor.  Based on shape, they can be cut into wedges or slices, which I generally use for this recipe.

Selecting squash with varying levels of sweetness adds to the interest of the final dish. For this reason, I like to incorporate honeynut, which has a deeper sweetness than butternut squash, and then a milder, more buttery flavor from a variety such as delicata.  Mix and match and experiment to find your favorites.

How to Prepare the Winter Squash

Begin by preheating the oven to 425 degrees. Line a large baking sheet with parchment.

Since winter squash can be a challenge to cut, I often lay it horizontally on the cutting board and work from the inside out toward each side. For this method, insert the tip of the knife into the middle of each squash and cut completely through the squash toward one end (keeping your other hand a safe distance). Turn the squash around, insert the knife at the same starting point and cut toward the other end. If the squash is particularly tough, you may wish to give it a quick burst in the microwave (about 30 seconds) to soften it first. Scrape the seeds and strings from each half.

For delicata squash, you may wish to leave the squash whole and cut rings, which can be quite pretty on the plate. If squash is halved first, you will have lovely half-moon shapes. Whatever method is used, the seeds and strings must be scraped before roasting.

Prepare the squash by slicing into ½-inch thick slices, working with the natural shape of your chosen variety. When you slice crosswise through the ridges, you will wind up with a fluted shape. Slicing lengthwise in the pattern of the ridges results in a more rounded shape to each piece.

In a bowl, toss slices with the olive oil and maple syrup then season with salt and pepper. Arrange on the baking sheet. Additional maple syrup mixture can be drizzled over the slices if any remains in the bowl. They will need to roast for about 30 to 35 minutes, though keep in mind that when they are tender and have reached your preferred color, they are done. The figs must be added to the tray before putting in the oven.

How to Prepare the Figs

Roasted figs have a lush quality and are rather juicy and soft immediately after roasting. For this reason, they will be removed from the tray as soon as they are done and set aside to cool a bit while the squash remains in the oven.

Slice off the stems then half the figs vertically. Add to the bowl in which the squash was prepared. Any additional maple in the bowl will add to their flavor. Drizzle on just enough olive oil to lightly coat. Intersperse figs on the baking sheet. They will need to roast about 17 minutes, though this will be dependent upon their size.

How to Roast the Squash and Figs

Once figs are juicy and their skin has become darker, remove them from the baking sheet gently and set aside. They will firm up a bit as they sit.

When the figs are removed from the baking sheet, flip the squash slices and continue to roast until they reach preferred doneness (total squash cook time is about 30 to 35 minutes).

Plate squash and figs, top with crumbled cheese, and garnish with microgreens.

For another delicious side dish using fall ingredients, try this root vegetable gratin, another dish that is perfect for the holiday table.