Sous Vide Butternut Squash Terrine Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 185°F (85°C).
• STEP 2.Peel and slice the butternut squash into thin, even slices.
• STEP 3.In a bowl, mix together the olive oil, garlic, thyme, rosemary, salt, and pepper.
• STEP 4.Place a layer of butternut squash slices in a sous vide bag and brush with the herb mixture.
• STEP 5.Repeat the process, layering the squash slices and brushing with the herb mixture, until all the squash slices are used.
• STEP 6.Seal the bag using a vacuum sealer or the water displacement method.
• STEP 7.Place the bag in the preheated water bath and cook for 2 hours.
• STEP 8.Once cooked, remove the bag from the water bath and let it cool to room temperature.
• STEP 9.Transfer the terrine to the refrigerator and chill for at least 4 hours or overnight.
• STEP 10.To serve, remove the terrine from the refrigerator and carefully unmold it onto a serving platter.
• STEP 11.Slice the terrine into thick slices and serve chilled.

Cooking Tips

• Make sure to slice the butternut squash into thin, even slices for even cooking.
• You can adjust the seasoning of the herb mixture to suit your taste.
• For a more decorative terrine, you can alternate layers of butternut squash with other vegetables, such as zucchini or sweet potato.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the terrine chilled as an appetizer or as a side dish.
• Garnish with fresh herbs, such as parsley or thyme, before serving for added freshness.