Warm Salad of Roast Squash and Fried Mushrooms


Prep time: 
10 minutes


This a substantial salad 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, or a firm ewe’s milk cheese would also work well. Use whatever leafy green you have available for the salad base.


  • 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 lettuce, or rocket works well
  • 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 is  evaporated. Combine squash, mushrooms, lettuce and cheese. Whisk together rapeseed oil and vinegar and add to dress it lightly. Toss and serve.


Photo Credit: Jonny Hughes @jonny2love
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