1 small butternut
75ml olive oil
salt and freshly ground black pepper
12 spring onions
1 teaspoon/5 ml chili powder (or more if you want it stronger)
8 fresh, ripe figs, halved
40 ml balsamic vinegar
20g caster sugar
2 tablespoons/30 ml pine nuts, toasted
½ cup/125 ml soft goat’s cheese, crumbled
Heat the oven to 220°C/425°F. Peel the butternut , cut in half lengthways, then cut into smaller wedges and pack loosely in a baking tray. Pour three tablespoons/45 ml of the olive oil over and season well with the salt and freshly ground black pepper. Roast for 25 minutes until soft, then remove from the oven and set aside. Heat the rest of the olive oil in a frying and add the spring onions. Fry until tender and sprinkle over the chili powder. Remove from the pan and set aside. Then add the figs cut side down to the same pan and fry until lightly caramelized.
Meanwhile, make the dressing. Put the balsamic vinegar and sugar in a small saucepan, bring to a boil, then reduce the heat and simmer for two to four minutes, until it thickens but is still runny. Remove from the heat.
Arrange the butternut on a serving plate and add the figs and spring onions. Sprinkle over the pine nuts and scatter the cheese crumbs all round. This dish can be served hot or at room temperature.