Preheat your oven to 150°C/300°F.

Cut the butternut squash in half lengthways, remove the seeds, lay it on an oven dish – drizzle with olive oil, and scatter the garlic cloves around it.

Roast in an oven for at least 1.5 hours. You will know that your squash is cooked by poking it with a knife. You should be able to insert it right through with complete ease.

In the meantime, clean your mushrooms and cut in slices, about the thickness of your little finger.

In a large frying pan over a medium heat, cook all the sliced mushrooms in 1 tablespoon of olive oil, gently stirring every couple of minutes, for about 8 minutes.

Once the mushrooms are cooked, scoop some butternut squash onto a plate and pour the mushrooms on the top. Season with salt and pepper to your liking and add the fresh chopped parsley.

This step is optional but I really like the texture that this adds. In a little saucepan, pour about 100 ml of Rapeseed oil, bring to high heat and throw your sage leaves in. Cook for no more than a minute or until nicely crisp. Serve on the top of the mushrooms.

I recommended to serve this with fresh crusty bread such as sourdough or rye to make sure you are able to soak up all the lovely juices!