I love this simple, healthy, vegetarian terrine. It has the perfect balance between acidicity of the roasted bell peppers, mild sweetness of the squash, nutty pesto and the light soft richness of a souffle. I think it's perfect for a cold winter day or also a great light vegetarian option after you've spent your week ingesting a lot of greasy meat.
Butternut Squash, Red Bell Pepper, Pesto Terrine
Serves 6
2 1/2 pounds butternut squash
1 large red bell pepper
2 eggs
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 Tbls nutmeg
Fresh pesto
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)
Preheat the oven to 350°F.
Cut the squash lengthwise into 2 pieces. Scoop out the seeds. Melt some butter and brush the butter all over the squash and sprinkle with salt, pepper and a little nutmeg. Place squash cut side down in the pan and cook for about 40 mins. At the same time scorch the peppers with an open flame over the stove until each side is black. Immediately place the peppers in a small paper bag and close tightly. The peppers will steam and cook further inside the bag and the skin should be easy to peel off after about 10 mins. Cut the peppers into a few inch long strips. Scoop out the insides of the squash and reserve in a large boil.
In that large bowl stir together the squash, a little olive oil, garlic, black pepper, and salt. Transfer mixture to a 2 inch quart gratin dish or a different shallow baking dish and sprinkle all over with Parmesan.
Increase the oven temp to 400 and bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
Take squash out and using a round rather large cookie cutter (Or an empty soup can for shape) cut squash into small round pieces. Arrange squash, then a layer of horizontal roasted peppers, then pesto and a sprinkles of parmesean. Repeat one more time and garnish with parsley a touch more of parmesan and a drizzle of olive oil. Enjoy!
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