Baked acorn squash and Brie terrine

Serving size: 4
Preparation time: 5 minutes
Cooking time: 1 hour

For the baked acorn squash and Brie terrine:
1 medium acorn squash
250g Brie cheese – without skin
2 medium shallots – chopped
3 cloves of garlic – sliced
100ml dry sherry
100g butter
2 tablespoons of olive oil
2 fresh whole eggs
Salt and ground white pepper to taste

For the red onion relish:
3 medium red onions
1 small spring of fresh thyme
100g Muscovado sugar
150ml cider vinegar
50ml balsamic vinegar
1 teaspoon of English mustard
Salt to taste
100g crème fraîche

Featured in:
January 2015

To make the relish, slice the onion, place in a deep based pan with the sugar and cook on low heat for 2 minutes. Add the mustard, thyme and vinegars and cook for 10 minutes on low heat. Season with salt and set aside to cool down completely.

Heat the oven to 150C. Slice the squash in half lengthwise, spoon the seeds out and season with salt and pepper. Drizzle a little olive oil and bake for 30–35 minutes.

Scoop out the squash flesh into a bowl. Melt the butter in a pan with the chopped shallots and garlic and cook on low heat for 2 minutes. Add the squash and wet with the sherry. Cook on medium heat continuously stirring for 3 minutes. Add the Brie and take off the fire. Mix well and incorporate the eggs, season with salt and pepper.

Butter an oven proof plum tin and spread the mixture evenly. Bake in 180C hot oven in water bath.

Cook for 30 minutes, then leave to cool down completely and refrigerate. Serve with crème fraîche.

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