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Fall flavors dance through my kitchen with this butternut squash terrine that never fails to impress guests. I love watching people's faces light up when they taste how the sweetness of butternut squash plays against the tangy old-style mustard. It's a dish that takes me between old-school cooking and something totally fresh.
Flavors that beautifully complement each other
What gets me excited about this terrine is how the textures work together. The smooth butternut squash puree feels so nice alongside crunchy walnuts, while the grainy mustard wakes up your taste buds. A touch of nutmeg wraps everything in its warm, gentle aroma.
Shopping list for a knockout terrine
- Butternut squash puree: 400g, silky smooth
- Fresh eggs: 3 for the right consistency
- Whole grain mustard: One spoonful with just enough kick
- Whole milk: 100ml for softness
- T110 flour: 50g to hold it together
- Grated Comté cheese: 90g for rich flavor
- Nutmeg: Freshly grated
- Olive oil: For a melt-in-your-mouth feel
- Walnut pieces: A generous handful
- Salt and pepper: Add to your taste
The wonderful process
- Starting with basics
- I blend the puree, eggs, mustard and milk in my food processor until everything's creamy.
- Building more flavor
- Next I mix in flour, Comté, nutmeg and olive oil, then season with salt and pepper.
- Getting the pan ready
- I line my baking dish with parchment paper and scatter walnuts on the bottom.
- Baking time
- I pour in my mixture, smooth the top and bake at 180°C for 45 minutes until it's just right.
- Don't rush
- After cooling down, it goes in the fridge overnight so all the flavors can really settle in.
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My insider tips
Sometimes I throw in fresh parsley or thyme for extra flavor. The terrine keeps well in the fridge for 2-3 days and actually tastes better the next day when all the flavors have had time to mingle properly.
Frequently Asked Questions
- → Can I make the pumpkin mash myself?
- Definitely! Cook the pumpkin either by steaming or roasting it. Blend it smooth and make sure any excess water is drained to avoid a soggy terrine.
- → How long does this terrine stay fresh?
- It keeps well in the fridge for 3 to 4 days if wrapped tightly in plastic. It tastes even better after resting overnight.
- → Is there a substitute for Comté cheese?
- Of course! Swap it for any firm cheese like Gruyère or Emmental. The flavor will vary a little but still taste amazing.
- → Can this terrine be frozen?
- Yes, you can freeze it for 2 to 3 months. Let it slowly thaw in the fridge overnight before serving.
- → What’s the best way to serve it?
- Serve as a starter paired with leafy salads or fresh greens. For appetizers, add slices on crusty country bread.