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.