Butternut squash and rosemary terrine, chestnut and Vacherin | Recipe by sousvidetools.com

Butternut squash and rosemary terrine, chestnut and Vacherin

Butternut squash and rosemary terrine, chestnut and Vacherin Vegetables and Sides
  • COOK TIME: 1 Hour
  • PREP TIME: 30 Minutes
  • SERVES: 4


  • 1 butternut squash, peeled and the top part sliced to 2mm thickness
  • 100g unsalted butter, made into beurre noisette
  • 2 tbsp chopped rosemary
  • Maldon salt


  • 100g vacherin
  • 4 fresh chestnuts
  • Tarragon cress, or fresh tarragon, to garnish



  1. Preheat your water bath to 80⁰C
  2. Peel the butternut squash and use a mandolin to slice the squash vertically into 2-3mm pieces then slice the pieces into rectangles.
  3. Finely chop two tablespoons of rosemary
  4. Place the butter into a pan along with a pinch of salt and the rosemary. Heat over a moderate to high heat and keep stirring. Heat until the butter has melted.
  5. To assemble the terrine, brush each rectangle of butternut squash with the butter mixture, layering one on top of the other.
  6. Make sure each piece is well covered then transfer all of them as a block, to the sous vide vacuum pouch.
  7. Pour the remaining butter into the pouch and seal with a vacuum sealer.
  8. Cook the squash sous vide for 60 minutes then allow to refrigerate for 6 hours
  9. Take the chilled squash from the fridge, then heat some oil in a frying pan.
  10. Portion the squash block into 4 servings then transfer to the hot pan. Brown each side then add the rosemary butter to the pan and spoon it over each portion.
  11. Transfer each portion to a plate then add a spoonful of the vacherin cheese on top
  12. Scatter some sliced chestnuts on top and then for added texture, grate some chestnuts over the whole dish.
  13. Finally spoon a little of the butter over the squash and add the tarragon cress.

For a full instructional video on how to create this and other delicious vegetarian sous vide recipes, please see below.

Back to Recipes