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Recipes

Inventive ways of using our blue cheeses

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Squash and Blue Cheese Spaghetti by Jess Murphy

CREATED BY Jess Murphy of Kai Restaurant

Preparation time: 15 mins | Cooking time: 25 mins | Serves: 4-6

 

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  • 1 Packet of Shop-Bought Spaghetti
  • 2 Tsp. of Edmond Fallot Dijon Mustard (life is too short for cheap mustard )
  • 650g Kuri Squash (or Butternut)
  • 10 Cloves Garlic (smashed)
  • 40 ml Olive Oil
  • 150 / 200g Cashel Blue or Crozier Blue Cheese
  • 200g of Good Quality Walnuts (chopped)
  • 70g of Fresh Parsley
  • 15g of Dried Chopped Chili
  • 1 Small Jar of Capers (if they are a little salty please rinse under cold water )
  1. Preheat your oven to 200 degrees , then pop the squash in an oven dish with the smashed garlic, dried chilli and capers and olive oil, and roast until the squash is golden brown.
  2. Then add the cheese in large chunks and put back in the oven for around another 10 mins, just to melt the cheese. At the same time cook the spaghetti as you would normally do, and drain. Once the cheese is melted and the spaghetti cooked, add the spaghetti to the squash and cheese, combining with the mustard, and stir softly so it evenly combines. Add the chopped walnuts and parsley, give it all one more quick toss and then serve. If you dont have walnuts, hazels, cobnuts or pecans would be amazing too.

Kai Restaurant, Galway.

Ingredients:

  • 1 Packet of Shop-Bought Spaghetti
  • 2 Tsp. of Edmond Fallot Dijon Mustard (life is too short for cheap mustard )
  • 650g Kuri Squash (or Butternut)
  • 10 Cloves Garlic (smashed)
  • 40 ml Olive Oil
  • 150 / 200g Cashel Blue or Crozier Blue Cheese
  • 200g of Good Quality Walnuts (chopped)
  • 70g of Fresh Parsley
  • 15g of Dried Chopped Chili
  • 1 Small Jar of Capers (if they are a little salty please rinse under cold water )

Method:

  1. Preheat your oven to 200 degrees , then pop the squash in an oven dish with the smashed garlic, dried chilli and capers and olive oil, and roast until the squash is golden brown.
  2. Then add the cheese in large chunks and put back in the oven for around another 10 mins, just to melt the cheese. At the same time cook the spaghetti as you would normally do, and drain. Once the cheese is melted and the spaghetti cooked, add the spaghetti to the squash and cheese, combining with the mustard, and stir softly so it evenly combines. Add the chopped walnuts and parsley, give it all one more quick toss and then serve. If you dont have walnuts, hazels, cobnuts or pecans would be amazing too.

Kai Restaurant, Galway.
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Beechmount Farm, Fethard, Co. Tipperary, E91 FK84 Ireland.
Tel: +353 (0)52 6131151 Email: info@cashelblue.com
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