Butternut squash terrine with rosemary béchamel
This elegant squash terrine is layered with tender slices, fragrant rosemary béchamel, caramelized onion and cheese. The rosemary gives it a big punch of flavour, but feel free to use another herb if the rosemary is too strong. Thyme, tarragon or marjoram are good options. Served warm or at room temperature, it makes a beautiful vegetarian centrepiece or side dish for fall gatherings.
Ingredients
Terrine
- 2½ pounds squash, cut ¼-inch thick
- 1 small onion, sliced (about ½ cup)
- 2 tablespoons Parmesan
- Salt and pepper
- Microgreens or herbs, to garnish, optional
Rosemary béchamel
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1½ tablespoons fresh rosemary, lightly chopped
- ¼ teaspoon salt
- Pinch of pepper
Instructions
Terrine
- Lay the squash slices on lined baking sheets. Sprinkle with salt and oil. Cook for 30 to 40 minutes or until soft. Once cooked, remove the trays from the oven and let the squash cool. While the squash cools, make the béchamel.
Rosemary béchamel
- Melt the butter in a pot over medium-low heat. Add the flour and whisk together. Cook for another minute (stir frequently and do not allow the butter and flour to toast or brown). Increase the heat to medium, add the milk and continue to stir.
- Bring the mixture up to a simmer — it will thicken as it reaches this point. Remove the pot from the heat and add in the rosemary, salt and pepper. Stir and reserve.
- To assemble the terrine, line a loaf pan with parchment (or grease well). Add a layer of squash evenly to the bottom, top with enough béchamel to cover, then add some onion, cheese and a bit of salt and pepper. Continue layering (you should get 5 layers), ending with a layer of squash. Cover the top of the pan with parchment and foil, place on a baking sheet and bake for 40 minutes. Remove the top covering (don’t throw out the parchment just yet) and bake another 10 minutes.
- Remove the loaf pan from the oven, add the piece of parchment back to the top of the pan and add some weight to the top of the terrine, such as another loaf pan with a can or two. Let it rest for 15 to 20 minutes until the terrine cools and sets, then remove the weight. Place a plate on top of the loaf pan and flip to dislodge the terrine. Remove the parchment, garnish and serve immediately.
