Warm Salad of Roast Squash, Fried Mushrooms and Rocket


This substantial salad is something of a River Cottage classic, and a great way to bring together two of autumn’s finest ingredients: mushrooms and squash. Blue cheese is quite delicious here but you could use other cheeses – shavings of Parmesan, a hard goat’s cheese such as Ticklemore, or a firm ewe’s milk cheese such as Berkswell would also work well.


  • 1 kg squash, peeled, deseeded, cut into 2-3cm chunks
  • 12 sage leaves, bruised
  • 4 cloves of garlic, peeled, thickly sliced
  • 4 tablespoon olive oil
  • pinch of sea salt
  • pinch of pepper
  • 1 tablespoon butter
  • 300g mushrooms, thickly sliced
  • bunch of rocket
  • 150g blue cheese, crumbled
  • 3 tablespoon rapeseed oil
  • 1 tablespoon balsamic vinegar


Heat the oven to 190 degrees Celsius. Roast squash with sage, garlic and 3 tablespoons of oil, seasoned well, for about 40 minutes until soft and coloured around edges. Over medium heat in 1 tablespoon of oil and butter, fry mushrooms, with a little salt and pepper, for 4-5 minutes until liquid evaporated. Combine squash, mushrooms, rocket and cheese. Whisk together rapeseed oil and vinegar and add to dress it lightly. Toss and serve.