Butternut Squash and Walnut Pate


Tenina Holder

Posted September 2, 2020 (Last updated December 21, 2021)



Total Time




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 pumpkin icon
    Butternut pumpkin350 gpeeled, chopped
  • Walnuts icon
    Walnuts75 gshelled
  • Shallot icon
  • Fresh oregano icon
    Fresh oregano1 handfulleaves of
  • Unsalted butter icon
    Unsalted butter100 gmelted
  • Fresh oregano icon
    Fresh oreganoas neededleaves of
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Unsalted butter icon
    Unsalted butter50 g
  • Garlic clove icon
    Garlic clove4
  • Lemon juice icon
    Lemon juice50 g
  • Pink himalayan salt icon
    Pink himalayan saltas needed

  • 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

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