Serves 4

1 small squash (any type) or half a larger one

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, or goats cheese, crumbled

Sea  salt and freshly ground black pepper

For the dressing

3 tablespoons rapeseed or olive oil

1 tablespoon balsamic vinegar

(ideally apple balsamic)

Preheat the oven to 190 degs C/Gas Mark 5.  Peel, halve and deseed the squash.

Cut into 2-3cm chunks and put into a roasting tin with the sage leaves, garlic,

all but 1 tablespoon of the oil and a generous seasoning of salt and pepper.

Toast for about 40 minutes, stirring once, or until soft and coloured at the edges.

Put the remaining 1 tablespoon oil in a frying pan with the butter and place over

a medium heat.  Throw in the mushrooms along with a little salt and pepper and

fry for 4-5 minutes, or until they are cooked through and any liquid they release has

evaporated.

For the dressing, in a small bowl, whisk the oil and balsamic vinegar together with

some salt and pepper.

In a large bowl, combine the still-warm (but not hot) cooked squash and mushrooms with

the rocket and cheese.  Add enough dressing to dress them lightly (you may not need it all),

toss together and serve.

River Cottage Veg Everyday,

Hugh Fearnley Whittingstall

Annie Stacks Squash