Butternut Squash Millefeuille With Gorgonzola, Marjoram & Balsamic - De Nigris 1889
Roasting carrots enhance their natural sweetness, and a bit of De Nigris Balsamic Glazé brings the right amount of tartness to this easy dish.
Ingredients
- 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
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