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Dinner with Rukmini
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Sage Roasted Butternut Squash and Mushrooms with Feta and Tomatoes
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.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Place the squash, red onion, garlic and mushrooms into a large roasting tin, mix well with the olive oil, sea salt and half of the sage leaves and transfer to the oven to roast for 50 minutes.
Give the vegetables a bit of a stir, then scatter with the feta cheese. Top with the cherry tomatoes and the rest of the sage leaves and return to the oven for a further 15 minutes, until the squash is soft and the tomatoes just about to fall apart.
Meanwhile, mix together the olive oil, lemon juice, mustard and sea salt to taste. Dress the leaves once the vegetables are ready, and serve alongside.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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