Baked acorn squash and Brie terrine - Lincolnshire Life
METHOD To make the relish, slice the onion, place in a deep based pan with the sugar and cook on low heat for 2 minutes. Add the mustard, thyme and vinegars and
Ingredients
- 1 medium acorn squash
- 250g Brie cheese – without skin
- 2 medium shallots – chopped
- 3 cloves of garlic – sliced
- 100ml dry sherry
- 100g butter
- 2 tablespoons of olive oil
- 2 fresh whole eggs
- Salt and ground white pepper to taste
- 3 medium red onions
- 1 small spring of fresh thyme
- 100g Muscovado sugar
- 150ml cider vinegar
- 50ml balsamic vinegar
- 1 teaspoon of English mustard
- Salt to taste
- 100g crème fraîche
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