Warm salad of mushrooms and roasted squash from River Cottage Veg: 200 Inspired Vegetable Recipes (page 94) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • ksg518 on November 25, 2022

    Very good salad I’ve made several times. I skip the garlic since it just burns on the sheet pan. The mushrooms take longer than suggested so I start them when the squash goes in the oven.

  • Zosia on October 07, 2014

    Wonderful ode to fall: roasted garlicky squash and sage with sauteed mushrooms bound by a balsamic vinegar dressing. I used more family friendly goat's cheese. A big hit!

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