Roasted Squash and Mushroom Salad

Roasted Squash and Mushroom Salad

This salad from Gill Meller brings wild, earthy and seasonal flavours together for a tasty winter side dish.

Butternut squash and sage are a match made in heaven, whilst the richness of the blue cheese dressing makes this a side salad that's steeped in British culinary history.


  • 1 medium squash
  • Leaves from a medium bunch of sage
  • 4 cloves of garlic
  • Olive oil
  • 50g butter
  • 250g chestnut mushrooms
  • Small bunch of wild rocket washed
  • 200g soft blue cheese French dressing
  • Salt and pepper


Peel the squash.

Cut into 1 inch chunks, and place in a roasting tin along with the bruised sage leaves, the garlic, peeled and thickly sliced, 150ml of olive oil and a generous seasoning of salt and pepper.

Roast the squash in a pre-heated oven, set at 200°C, for 45 minutes or until soft and coloured round the edges.

Add 1 tbsp of olive oil along with the butter to a frying pan set over a medium heat, throw in the mushrooms that have been trimmed, cleaned and sliced, season them lightly with salt and pepper and fry for 4-5 minutes or until cooked through.

In a large mixing bowl, combine the cooked squash, mushrooms, rocket and cheese.

Lightly dress with the French dressing.

Toss this all together and divide between the plates.