Butternut Squash and Walnut Pate

by

Tenina Holder

POSTED September 2, 2020 (LAST UPDATED October 12, 2021)

Serves

8

Total Time

1hrs

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!

recipe-image

    INGREDIENTS


  • Butternut squash icon
    Butternut squash

    350 g (about ⅔)peeled, chopped

  • Walnuts icon
    Walnuts

    75 g (about ¾ cup)shelled

  • Shallot icon
    Shallot

    1 (about 42 g)peeled

  • Fresh oregano icon
    Fresh oregano

    1 handfulleaves of

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)melted

  • Fresh oregano icon
    Fresh oregano

    as neededleaves of

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Unsalted butter icon
    Unsalted butter

    50 g (about 3 ½ tablespoons)

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)

  • Lemon juice icon
    Lemon juice

    50 g (about 1 ¾)

  • Pink himalayan salt icon
    Pink himalayan salt

    as needed

    METHOD


  • 1. Place the squash on a lined baking tray and drizzle with EVOO
  • 2. Roast until tender - 35 min, 200°C
  • 3. Place the walnuts into the oven with the squash
  • 4. Bake - 10 min, 200°C
  • 5. Let everything cool
  • 6. Place butter, garlic and shallot into the Thermomix bowl
  • 7. Chop - approx 4 sec, speed 6
  • 8. Scrape down sides of TM5 bowl
  • 9. Sauté - approx 5 min, Varoma, speed 2
  • 10. Add the roasted squash and walnuts, most of the oregano leaves (reserve a few for garnish), lemon juice and a pinch of salt
  • 11. Blend until smooth - approx 20 sec, speed 8
  • 12. Divide between ramekins or pots of choice
  • 13. Pour melted butter on top of the pate
  • 14. Garnish with remaining oregano leaves and sprinkle with a little more salt
  • 15. Refrigerate when the butter has just started to set at room temperature
  • 16. Serve with lavosh or crackers of choice

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