> Recipes > Butternut squash

Sous vide butternut squash and rosemary terrine, chestnut and Vacherin

PT1H30M

PT6H

1
Preheat a waterbath to 80°C
2
To begin, prepare the butternut squash. Peel the squash and separate the top from the bottom (you will only need the top part for this dish, you can keep the bottom part for another time)
  • 1 butternut squash, large (look for one with a longer top part)
3
Cut the butternut squash into 2–3mm slices lengthways – a mandoline will make this job easier if you have one. Restack the slices and trim the edges to make a neat rectangle
4
Chop the rosemary finely and set aside. Place a pan over a high heat and add a pinch of salt, along with the rosemary. Heat, stirring constantly, until you have a nice nutty brown butter
  • 100g of unsalted butter, cooked to make a beurre noisette
  • 2 tbsp of chopped rosemary
  • flaky sea salt
5
Add a slice of butternut squash to a clean chopping board and brush liberally with the brown butter. Repeat this process until all of the layers have been used. Make sure you scoop up any butter that has fallen onto the board to brush over it again
6
Carefully transfer the terrine to a vacuum bag, pouring in any extra brown butter, and seal in a chamber sealer. Cook in the waterbath for 1 hour, then set in the fridge for 6 hours
7
Once cooled, slice the terrine into 4 pieces, making sure you keep any excess hardened butter from the bag. Heat a large, non-stick frying pan with oil and once hot, fry the terrine pieces on all sides until golden. Add the excess rosemary butter, allow to bubble and spoon over the terrine until warmed through
8
Meanwhile, peel the chestnuts and cut a few of them into very thin slices
  • 4 chestnuts, fresh
9
Transfer the terrine slices to warm plates and add a scoop of Vacherin to the top of each slice to melt over. Microplane over some of the whole chestnuts, then add some slices. Garnish with tarragon and serve
  • tarragon cress, or fresh tarragon, to garnish
  • 1 Vacherin

Ingredients

Metric

Imperial

  • Butternut squash terrine

  • To serve

  • Comments ()

    Sous vide butternut squash and rosemary terrine, chestnut and Vacherin

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.