Warm squash and mushroom salad

The sweetness of the roasted squash combines deliciously with the creaminess of the cheese.  Feel free to use a different cheese if you don’t like stilton.

This is another recipe from Hugh Fearnley-Whittingstall’s excellent River Cottage Veg book.


Serves 4

1kg of squash (1/4 of a Crown Prince)

12 sage leaves, bruised

4 garlic cloves thickly sliced

100ml olive oil

1 large knob of butter

300g mushrooms thickly sliced

Small bunch of rocket

150g Stilton

salt & black pepper

for the dressing

3 tbsp rapeseed or olive oil

1 tbsp balsamic vinegar


Preparation method

  • Preheat oven to 190C, halve & deseed the squash & cut into 2-3cm chunks. Place in a roasting tin with the sage, garlic & all but 1 tbsp of the olive oil, season with salt & pepper
  • Roast for approx 40mins, stirring once until soft  & coloured at the edges
  • Put the remaining 1 tbsp of oil in a frying pan with the butter & fry the mushrooms over a medium heat until cooked through
  • For the dressing, in a small bowl, whisk the oil & balsamic vinegar together with some salt & pepper
  • In a large bowl, combine the still warm cooked squash & mushrooms with the rocket & cheese, the dressing and toss together & serve
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