Sage Roasted Butternut Squash and Mushrooms with Feta and Tomatoes

Name: Rukmini Iyer Sage Roasted Butternut Squash & Mushrooms Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 700g butternut squash, cut into 1½cm cubes; 1 red onion, roughly chopped; 4 cloves of garlic, smashed; 300g chestnut or portabellini mushrooms, halved; 4 tbsp olive oil; sea salt; 15 sage leaves; 200g feta cheese, crumbled; 350g cherry tomatoes, on the vine; 2 tbsp extra virgin olive oil; ½ lemon, juice only; 1 tbsp mustard; 100g rocket and watercress leaves

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

In this simple one-tin dish, the classic combination of butternut squash and sage is freshened up with cherry tomatoes, crumbled feta and fresh watercress.

Vegetarian
Gluten-Free
Tray Bake
Family Friendly
Dinner Party

Vegetarian Gluten-Free Tray Bake Family Friendly Dinner Party

Introduction from Rukmini Iyer

Sage, butternut squash and mushrooms are such a wonderful autumnal combination, and adding feta to roast along with the vegetables provides both texture and flavour. This salad is based on a recipe from my friend Emma.