Warm butternut squash salad with blue cheese and pan-fried mushrooms recipe
Easy to make, this warm winter salad tastes great on its own or served as a side dish.
Ingredients
- 1 medium butternut squash, peeled and cut in chunks
- 1 handful sage leaves
- 4 cloves of garlic, sliced
- 50 g butter
- 250 g chestnut mushrooms, trimmed, cleaned and sliced
- 2 handfuls wild rocket, washed
- 200 g soft blue cheese
- 2 tbsp salt and pepper
- 150 ml olive oil, plus extra for frying the mushrooms
- 2 tbsp French dressing
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 200°C (390°F/Gas Mark 6).
- Place the butternut squash in a roasting tin along with the bruised sage leaves, garlic, olive oil and a generous seasoning of salt and pepper.
- Roast the squash for 45 minutes or until soft and coloured around the edges.
- Add 1 tablespoon of olive oil along with the butter to a frying pan set over a medium heat, throw in the mushrooms and 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 and lightly dress with the French dressing.
- Toss this all together and divide between the plates.
This recipe was created by Gill Meller, using organic ingredients, for the launch of Organic Feed Your Happy Christmas and the Soil Association's Organic Christmas Marketplace.
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