Roasted butternut squash, sautéed wild mushrooms and a salad of peppery watercress, pine nuts and parmesan.
Pre heat the oven to 180'
Peel the butternut and cut into 1 inch dices. Coat with the oil and season with salt and pepper and then roast in the oven for 25 minutes or until tender.
Add the pine nuts for the last 5 minutes so that they are lightly toasted.
Clean the mushrooms and tear into large pieces. Peel and dice the garlic
Heat a frying pan and then add the butter, when its foaming and turning brown add the garlic and mushrooms, season with salt and pepper cook for two minutes.
Pick the large stalks form the watercress and discard. Shave the parmesan.
Whisk together the vinegar, olive oil and mustard.
Place the roasted squash onto the plate, add a little of the watercress and top with the wild mushrooms, add more watercress and then the pine nuts and parmesan.
Drizzle the dressing over it all before serving.
«Try using robust mushrooms like cep for this dish as they give more texture.»