Butternut Squash and Walnut Pate
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 272
A very vegetarian friendly pate that could easily be converted to become vegan, leave out the butter and you're there. It is delicious! We found this flavour improved with time. It was heaps better 2 days after making. So if you can wait...wait!
Inspired by: https://tenina.com/recipes/pumpkin-and-walnut-paterecipe updated Dec 21, 2021
Ingredients
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- Butternut pumpkin
- 350 g
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- Walnuts
- 75 g
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- Shallot
- 1
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- Fresh oregano
- 1 handful
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- Unsalted butter
- 100 g
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- Fresh oregano
- as needed
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- Extra virgin olive oil
- 20 g
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- Unsalted butter
- 50 g
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- Garlic clove
- 4
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- Lemon juice
- 50 g
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- Pink himalayan salt
- as needed
Tools
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Oven
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TM5
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Tm5 bowl
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Ramekin
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Baking sheet - 18 x 13"
Step preview
- Place the squash on a lined baking tray and drizzle with EVOO
- Roast until tender - 35 min, 200°C
- Place the walnuts into the oven in the last 10 minutes of cooking time and toast
- Let everything cool
- Place butter, garlic and shallot into the Thermomix bowl
- Chop with MC in place - approx 4 sec, speed 6
- Scrape down sides of TM5 bowl
- Sauté - approx 5 min, Varoma, speed 2
- Add the roasted squash and walnuts, most of the oregano leaves (reserve a few for garnish), lemon juice and a pinch of salt
- Blend with MC in place until smooth - approx 20 sec, speed 8
- Divide between ramekins or pots of choice
- Pour melted butter on top of the pate
- Garnish with remaining oregano leaves and sprinkle with a little more salt
- Refrigerate when the butter has just started to set at room temperature
- Serve with lavosh or crackers of choice