Serves
Four people
Ingredients
- 1 medium squash
- 12 sage leaves
- 4 cloves of garlic
- Olive oil
- 50 g butter
- 250g of fresh ceps or other boletus
- Small bunch of wild rocket washed
- 200g soft blue cheese such as Roquefort or Saint Agure
- French dressing to serve
Method
Peel a large squash, such as Butternut or Crown Prince. Cut into 1 inch chunks, and place in a roasting tin along with the bruised sage leaves, the garlic, peeled and thickly sliced, 150ml of olive oil and a generous seasoning of salt and pepper.
Roast the squash in a pre-heated oven, set at 200 degrees, for 45 mins or until soft and coloured round the edges. Add 1 Tbls of olive oil along with the butter to a frying pan set over a medium heat, throw in the mushrooms that have been trimmed and cleaned and sliced, season them lightly with salt and pepper, fry for 4-5 mins or until cooked through. In a large mixing bowl combine the cooked squash, mushrooms, rocket and cheese. Lightly dress with the vinaigrette. Toss this all together and divide between the plates.
