Potimarron moutarde terrine (Print Version)

# Ingredients:

01 - 3 eggs.
02 - 400 g of mashed kabocha squash.
03 - 1 tbsp of whole-grain mustard.
04 - 50 g of whole wheat flour (T110).
05 - 100 ml of milk.
06 - 90 g of shredded Comté cheese.
07 - 1 tbsp of olive oil.
08 - 1 tsp of nutmeg.
09 - Walnut halves.
10 - Salt.
11 - Pepper.

# Instructions:

01 - Blend the squash, eggs, milk, and mustard. Stir in the flour, olive oil, nutmeg, and cheese. Add salt and pepper to taste.
02 - Line a loaf pan with parchment paper. Scatter walnut pieces over the base.
03 - Pour the mixture in and smooth out the top.
04 - Bake for 45 minutes at 180°C. Check doneness by inserting a knife blade.
05 - Let it cool. Refrigerate overnight before serving or removing from the pan.

# Notes:

01 - It needs to chill overnight in the fridge before eating.
02 - Keeps for 3-4 days when refrigerated.

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