Squash & Figs
April 2, 2011 § Leave a comment
Although dried figs are available anytime of the year, there is nothing like the distinct taste and texture of fresh figs. Such a treat is rare since it does not transport well, and is hard to come by in my part of the world. Soft and sweet with many seeds, this fruit is great topped with yogurt or eaten as is. Recently on a trip to the US, I learned that it goes well with savory dishes too.
When I was visiting friends last October, I managed to pack some figs in a plastic container to bring home with me. It survived and enabled me to whip up this easy recipe the friend I was bunking with made one dinnertime.
This is best with pancetta but unfortunately my local deli didn’t have it at that time. I settled with some left over farmer’s ham. Bacon is a good substitute too.
What you need
- A few pieces of figs, halved
- 1 cup squash, peeled and cut to 1” cubes
- ½ cup pancetta, bacon or ham, chopped
- a few sage leaves, chopped or 1/4 tsp dried sage
- salt and pepper to taste
What you do
- Cook the squash in a little oil.
- Add the pancetta/ham.
- When the ham is a bit toasty or the pancetta/bacon has rendered its fat, toss in the figs and sage.
- Season with salt and pepper before serving.
The result was sweet and savory with different textures from the figs and squash. Sage, I found out is perfect partners with squash.