Warm Salad of Mushrooms and Roasted Squash - River Cottage

Ingredients

• 1 small squash, such as butternut, Crown Prince, onion or Harlequin, or ½ larger one (about 1kg)
• 12 sage leaves, bruised
• 4 garlic cloves, thickly sliced
• 100ml rapeseed or olive oil
• A large knob of butter
• 300g open-cap mushrooms, thickly sliced
• A small bunch of rocket
• 150g blue cheese, such as Harbourne blue, Dorset Blue Vinny or Stilton, crumbled
• Sea salt and freshly ground black pepper
• 3 tablespoons rapeseed or olive oil
• 1 tablespoon balsamic vinegar (ideally apple balsamic)