Ingredients

Steps

• Preheat the oven to 200°C.
• Cut the squash into four thick square slices.
• Roast squash with oil, garlic, and seasoning for 12-15 minutes until soft.
• Sauté onions in a frying pan for 20 minutes until caramelised.
• Add mushrooms to the pan and cook for 5 minutes.
• Stir in lemon juice, peas, cream, and tarragon, simmering until the sauce thickens.
• Spoon mushroom mixture over the squash and serve with watercress.