Butternut squash terrine with rosemary béchamel - Edible Vancouver & Wine Country

Ingredients

• 2½ pounds squash, cut ¼-inch thick
• 1 small onion, sliced (about ½ cup)
• 2 tablespoons Parmesan
• Salt and pepper
• Microgreens or herbs, to garnish, optional
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1½ tablespoons fresh rosemary, lightly chopped
• ¼ teaspoon salt
• Pinch of pepper