Skip to content

Roast Butternut Squash, Blue Cheese & Clonakilty Blackpudding Tagliatelle

Roast Butternut Squash, Blue Cheese & Clonakilty Blackpudding Tagliatelle

Serving

This mouthwatering lunch or Dinner for 2 incorporates Clonakilty Blackpudding which is wrapped through creamy tagliatelle, sweet butternut squash  and peppery blue cheese.The combination of flavours and textures pair beautifully together to make this ultimate pasta dish perfect for you and a loved one.

Ingredients

600g butternut squash (or 400g peeled and seeds removed)

2 tablespoons olive oil

140g Clonakilty Blackpudding, cut into small pieces

200ml crème fraîche

100g blue cheese

½ teaspoon saffron

250g fresh tagliatelle

Sea Salt & freshly ground black pepper

Clonakilty Blackpudding Tagliatelle with Roast Butternut Squash & Blue Cheese

Method

 

  1. Pre-heat the oven to 180˚C/160˚C Fan/Gas Mark 4.
  2. Halve the butternut squash and peel the outer skin. Slice the flesh into quarters and scoop out the seeds. Cut into 1cm cubes and place on a roasting tray. Drizzle with olive oil and season with sea salt and freshly ground black pepper.
  3. Roast in the preheated oven for 25 minutes (you will notice the squash getting wrinkly). Stir once every 10 minutes to coat the squash nicely with the oil. After the squash has been cooking for 15 minutes, remove from the oven and add the chopped Clonakilty black pudding, stir and return to the oven for the remaining ten minutes.
  4. Place a frying pan over a low heat and add the crème fraiche and blue cheese, then whisk together. Next whisk in the saffron, and season with sea salt and freshly ground black pepper. Allow to cook for another three minutes, the sauce will begin to thicken.
  5. Put a large saucepan of salted water over a high heat, and when it comes to the boil drop in the fresh tagliatelle. It will only take three minutes to cook – it overcooks easily.
  6. Drain off all the water.  Place the cooked fresh pasta back in the saucepan, and stir in the blue cheese saffron sauce, the roast butternut squash and Clonakilty Blackpudding. Toss together and transfer to a warmed serving dish.

Recipe by Clodagh McKenna

Latest Recipes

Instagram

#CookWithClonakilty

Share

Share on facebook
Share on google
Share on twitter
Share on linkedin

COOKING WITH

#Clonakilty

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.

Privacy Settings saved!
Privacy Settings

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.

These cookies are necessary for the website to function and cannot be switched off in our systems.

In order to use this website we use the following technically required cookies
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec

For perfomance reasons we use Cloudflare as a CDN network. This saves a cookie "__cfduid" to apply security settings on a per-client basis. This cookie is strictly necessary for Cloudflare's security features and cannot be turned off.
  • __cfduid

We use WooCommerce as a shopping system. For cart and order processing 2 cookies will be stored. This cookies are strictly necessary and can not be turned off.
  • woocommerce_cart_hash
  • woocommerce_items_in_cart

Decline all Services
Accept all Services