Warm Salad of Roast Squash and Fried Mushrooms

|This a substantial salad and a great way to bring together two of autumns finest ingredients: mushrooms and squash. Blue cheese is quite delicious here but you could use other cheeses shavings of Parmesan a hard goats cheese or a firm ewes milk cheese would also work well. Use whatever leafy green you have available for the salad base.|lettuce mushrooms squash|1 kg squash peeled deseeded cut into 2-3cm chunks12 sage leaves bruised4 cloves of garlic peeled thickly sliced4 tablespoon olive oilpinch of sea saltpinch of pepper1 tablespoon butter300g mushrooms thickly slicedbunch of lettuce or rocket works well150g blue cheese crumbled3 tablespoon rapeseed oil1 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.|10.00 minutes|4|River Cottage