Salad of Mushrooms and Roasted Squash

From Hugh Fearnley Whittingstall’s Veg Everyday. Irene made it for Saturday night supper and it was absolutely delicious. Would be nice with crusty bread. Serves 4 or 6-8 as a starter.

Salad of Mushroom and Roasted Squash, Hugh Fearnley-Whittingstall, Photo Susannah Charlton
Photo Susannah Charlton

1 small squash, about 1 kg
12 sage leaves
4 garlic cloves
100ml rapeseed or olive oil
large knob of butter
300g open-cap mushrooms, thickly sliced (we used slightly more)
a small bunch of rocket (or watercress)
150g blue cheese (Stilton, Saint Agur) or goat’s cheese
Dressing:
3 tbsps oil
1 tbsp balsamic vinegar

Preheat oven to 190 C/Mark 5. Peel, halve and deseed the squash. Cut into 2-3 cm chunks and put into a roasting tin with the sage leaves, garlic, all but 1 tbsp of the oil and a generous seasoning of salt and pepper. Roast for about 40 mins, stirring once, or until soft and coloured at the edges.

Put the remaining oil and the knob of butter in a frying pan and place over medium heat. Throw in the mushrooms with a little salt and pepper and fry for 4-5 mins, or until they are cooked through and any liquid they release has evaporated.

Whisk together the oil and vinegar for the dressing, and add salt and pepper.

In a large bowl combine the still-warm (but not hot) squash and mushrooms with the rocket and cheese. Add enough dressing to coat lightly (you may not need all of it), toss together and serve.

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