Ingredients for 4 people

  • 1 medium butternut squash
  • 250 g mild gorgonzola
  • Sprig of marjoram
  • 50 g walnut kernels
  • De Nigris Thick & Intense balsamic Vinegar of Modena
  • Extra virgin olive oil, to taste
  • Salt & freshly ground pepper, to taste

For the recipe

Heat the oven to 200°.
Wash the butternut squash and cut crossways into rounds, to make 12 discs of the same thickness.
Place them carefully on a baking sheet, brush each with a drizzle of extra virgin olive oil, season with salt and pepper, and bake for about 15 minutes.
Meanwhile, scrape the gorgonzola from its rind and use a fork to mash it together with a few marjoram leaves, until soft and creamy.
Remove the butternut squash discs from the oven and allow to cool.
Spread gorgonzola mix on each disc, place half a walnut kernel in the centre and cover with a second disc. Repeat the operation with the gorgonzola and walnut, then cover with a third disc and garnish with a quenelle of gorgonzola: make an indentation in the cheese and drizzle in De Nigris Thick & Intense Balsamic Vinegar of Modena. Garnish with marjoram leaves, and repeat the procedure for the other three portions.
Serve with a generous sprinkling of black pepper.