Rukmini Iyer Sage Roasted Butternut Squash & Mushrooms Recipe
In this simple one-tin dish the classic combination of butternut squash and sage is freshened up with cherry tomatoes, crumbled feta and fresh watercress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 700g butternut squash, cut into 1½cm cubes
- 1 red onion, roughly chopped
- 4 cloves of garlic, smashed
- 300g chestnut or portabellini mushrooms, halved
- 4 tbsp olive oil
- sea salt
- 15 sage leaves
- 200g feta cheese, crumbled
- 350g cherry tomatoes, on the vine
- 2 tbsp extra virgin olive oil
- ½ lemon, juice only
- 1 tbsp mustard
- 100g rocket and watercress leaves
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