Butternut squash tagliatelle and Gorgonzola cheese

(for 4 portions)

• ½ punnet Persinette Cress
• ½ punnet Adji Cress 
• 4 butternut squash (small)
• 180g Gorgonzola cheese 
• 2 tbsp water  
• 1 tbsp olive oil  
• 2 pinches salt 

• Peel and cut the butternut squash into two, the first half would be the round base for roasting and the other half to make the tagliatelle.
• Deseed the round base, sear them face down in a hot non-stick frying pan with the olive oil.
• Once all nice and seared, finish the cooking process in an oven at 180℃ for 15 to 20 minutes.
• Cut the other halves of the sweet potatoes into thick slices of 1cm.
• Using a basic potato peeler, peel the sides of each piece to make the tagliatelle.
• Bring a pan of water with the pinch of salt to boil and blanch the tagliatelle for 30 seconds.
• Dice 90g of the Gorgonzola cheese and fold into the tagliatelle once cooked and drained.
• Serve them in the cavity of the other half roasted sweet potato and finish with the Persinette Cress and Adji Cress.
• To make the dressing simply melt gently together with the other 90g of gorgonzola with the two tablespoons of water.
• Pour the sauce at the bottom of each plate and add the roasted and filled squash on top.

We haven’t used any pepper in this recipe, Adji cress does have a peppery taste and work very well for this dish. Persinette Cress brings this delicate flavour of parsley and with its natural tenderness, it does really pair well.

Recipe: Franck Pontais