Butternut squash and polenta terrine
Cut the butternut squash in half, season with salt, chopped thyme and 2 tablespoons of olive oil and bake at 180C for 30 minutes.
In a deep base pan place the rest of the olive oil, the chopped shallots and garlic and gently cook for 2 minutes. Scoop the flesh from the roasted butternut squash and add to the pan. Cook on low for 5 minutes then add the polenta and the stock and keep cooking for 15-18 minutes. Add the Parmesan cheese and pour the mixture into a buttered bread tin and bake in a water bath at 170C in the oven for 30 minutes.
To serve, wash and cut the chard. Heat the rest of the butter, add the mace and sauté the chard with a little salt for 3-5 minutes on medium heat.