Squash baked with mushrooms, garlic and rosemary
Farmers' markets at any time of the year are a feast for the senses. In the winter months, there is a crispness in the air and often still lots of sunlight, and the market stalls overflow with the most colourful array of squashes, pumpkins and gourds. Add to the mix the appealing selections of wild mushrooms, the root vegetables, the baskets of herbs and the rosy cheeks of the farmers, and you have a very tempting menu indeed.
‘In Season for 10 Years’ (£30) is available to buy at Sally's London shops and her restaurant, Clarke's, and online at sallyclarke.com
Recipe information
Yield
Serves 2-4
Ingredients
To serve
Preparation
Step 1
Heat the oven to 180°C/fan oven 160°C/ mark 4 and line a baking sheet with some silicone paper.
Step 2
Carefully remove the peel from the squash or pumpkin with a sharp knife. Cut into 4 or 6 even-sized wedges and place in a medium-sized bowl with half the chopped rosemary, half the crushed garlic and Itbsp of the olive oil, along with some sea salt and freshly ground black pepper. Toss gently until the wedges are well coated, then place them onto the baking sheet. Bake for 20-30 minutes, or until the squash or pumpkin feels tender when pierced with a small knife.
Step 3
Meanwhile, place the remaining 3tbsp of olive oil in a small frying pan and sauté the mushroom slices with the remaining garlic and rosemary over a high heat, until golden at the edges and softened a little. Season with salt and freshly ground black pepper. Remove the mushrooms with a slotted spoon and set aside, covered, in a warm place until ready to serve.
Step 4
Place the pan containing the mushroom cooking juices over a medium heat, add the double cream and bring to the boil. Season to taste, then set aside.
Step 5
Divide the squash or pumpkin pieces evenly onto warmed plates. Scatter the mushroom slices over and drizzle with the cream sauce. Scatter with freshly grated Parmesan or Gruyère, then garnish with parsley or watercress. If you like, you can serve this with slices of toasted baguette to soak up all the delicious juices.
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