Warm Salad of Mushrooms and Roasted Squash - River Cottage

Name: 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; For the dressing; 3 tablespoons rapeseed or olive oil; 1 tablespoon balsamic vinegar (ideally apple balsamic)

rivercottage.net

Enjoy this hearty autumn salad featuring mushrooms and squash, a River Cottage classic. Pair it with blue cheese, Parmesan or goat cheese.

View full recipe on rivercottage.net

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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
For the dressing
3 tablespoons rapeseed or olive oil
1 tablespoon balsamic vinegar (ideally apple balsamic)