WARM BUTTERNUT SQUASH AND MUSHROOM SALAD

Last Sunday was coooold and filled with so many chores, we didn't even know where to begin. Our floating living-room shelves are almost done. We sanded and painted and sanded some more and now I can barely lift my arms. But we're getting there and it'll all be worth it in the end. (I am just imagining all our lovely books and sculptures up there - daydream...)

Once again I didn't really have the time to make us a big Sunday lunch (which we could've really done with) but ended up relying on the oven to do its thing while we carried on with work like proper troopers.

I had half a butternut squash and half a packet of blue cheese left over, so decided to make us a sweet and tangy warm salad. This was amazingly good. You know when you eat something and it warms your heart and for just a minute you stop caring that outside the snow has started fighting spring. Yes it was that good!

And lucky me, there was enough left over to take to work the next day. Double thumbs up!

If you aren't a blue cheese lover - I suppose you could use a Wensleydale cheese or a milder blue cheese such as Danish Blue. But blue cheese is soooo good!!!

Enjoy!

SERVES 3
PREPARATION 10mins
COOKS 45-50mins

INGREDIENTS

    •    1 small butternut squash, peeled, de-seeded and cut into 3cm chunks
    •    300g chestnut mushrooms, sliced
    •    70g blue cheese
    •    2 garlic cloves, roughly chopped
    •    15 sage leaves, bruised (I used the back of a large knife)
    •    2-3tbsp balsamico
    •    bag of rocket
    •    olive oil
    •    sea salt and pepper to season

PREPARATION METHOD

1. Pre-heat the oven to 190˚C. Place the butternut squash, garlic and sage on a baking tray. Drizzle with olive oil until well coated (about 2 tablespoons should do) and season with plenty of sea salt and black pepper. Roast for about 35-45 minutes or until the squash is soft and starts to brown around the edges. Once done set aside to cool.
2. Heat some olive oil in a large frying pan. Once really hot, add the mushrooms and sautee until any liquid has evaporated and the mushrooms start to brown and caramelise. Season to taste with salt and pepper.
3. In a large salad bowl combine the mushrooms, butternut squash and rocket and crumble in the cheese. Drizzle over about 2 teaspoons of olive oil and the balsamico and mix well.
4. Serve with toasted granary bread.

Recipe taken from Hugh Fearnley-Whittingstall's Veg Everyday and adapted by Etta.

Work in progress.

Hard-core DIYer.