Butternut Squash and Walnut Pate
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!
We found this flavour improved with time. It was heaps better 2 days afte...
- Butternut pumpkin350 gpeeled, chopped
- Walnuts75 gshelled
- Shallot1peeled
- Fresh oregano1 handfulleaves of
- Unsalted butter100 gmelted
- Fresh oreganoas neededleaves of
- Extra virgin olive oil20 g
- Unsalted butter50 g
- Garlic clove4
- Lemon juice50 g
- Pink himalayan saltas needed
Ingredients
- 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 in the last 10 minutes of cooking time and toast
- 4. Let everything cool
- 5. Place butter, garlic and shallot into the Thermomix bowl
- 6. Chop with MC in place - approx 4 sec, speed 6
- 7. Scrape down sides of TM5 bowl
- 8. Sauté - approx 5 min, Varoma, speed 2
- 9. Add the roasted squash and walnuts, most of the oregano leaves (reserve a few for garnish), lemon juice and a pinch of salt
- 10. Blend with MC in place until smooth - approx 20 sec, speed 8
- 11. Divide between ramekins or pots of choice
- 12. Pour melted butter on top of the pate
- 13. Garnish with remaining oregano leaves and sprinkle with a little more salt
- 14. Refrigerate when the butter has just started to set at room temperature
- 15. Serve with lavosh or crackers of choice
Method
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