Pumpkin Walnut Pâté

This Pumpkin Walnut Pâtés is delicious, vegetarian-friendly and perfect for dipping into with slices of crusty bread, crackers, grissini or vegetable sticks. You can serve this as an appetizer for any of your holiday parties. I used homemade roasted hokkaido for this, but butternut squash or even canned pumpkin will work just as fine. It keeps well in the refrigerator for up to 4 days.

350 g Hokkaido pumpkin, peeled, cut into 5cm chunks
Salt and black pepper
75 g Walnuts
150 g Unsalted Kerrygold butter
2 Garlic cloves, finely chopped
1 Eschalot, finely chopped
4 Oregano sprigs
1 tbsp lemon juice
1 tsp Ground coriander

Preheat the oven to 200C/400F. Place pumpkin on a baking tray lined with baking paper, season and roast for 50-60 minutes or until tender. Add walnuts on a second tray in last 10 minutes of pumpkin cooking time. Remove pumpkin and walnuts from oven and set aside to cool to room temperature.
Melt 50 grams of butter in a small saucepan over medium heat. Add chopped garlic and eschalot, and cook for 5 minutes until softened. Add leaves from three oregano sprigs and stir to combine. Cook for 1-2 minutes until fragrant. Transfer oregano mixture to a food processor with the roasted pumpkin, walnuts, lemon juice, and ground coriander. Season and whiz until a smooth paste.
Melt the remaining 100 grams butter in a small saucepan over medium heat. Using a slotted spoon, remove milk solids that rise to surface and discard.
Transfer the pumpkin mixture to a serving dish, pour over the clarified butter and top with the remaining oregano sprig and some peppercorns if desired. Chill until butter has set.

36 comments:

DEZMOND 17/12/23 13:18: Looks lovely and lovely photos too!
David M. Gascoigne, 17/12/23 13:28: Sounds perfect to me.
Tom 17/12/23 13:42: ...Angie, you sure come up with creative ideas!
DUTA 17/12/23 13:43: It makes me hungry. The color and your description are very appetizing!
Bill 17/12/23 13:49: Looks nice and delicious.
Anonymous 17/12/23 14:09: Judee from GF A-Z Blog: This is a really nice and healthy gluten free dip. Looks delicious.
Brian's Home Blog 17/12/23 14:48: That looks so darn good!
Anonymous 17/12/23 15:07: Looks so good! _Christine cmlk79.blogspot.com
Lola Martínez 17/12/23 15:26: Me gusta. Yo utilizo calabaza violín o cacahuete, llamada así por su forma, pero me gustan todas y en la compañía de nueces y otros ingredientes, ese paté está delicioso sin duda alguna.
My name is Erika. 17/12/23 15:39: This sounds very yummy to me. Enjoy whatever is left to your weekend Angie.
Recetas al instante 17/12/23 15:45: Wow so colorful and looks delicious.

Merry Christmas and happy new year 2024.
thepaintedapron.com 17/12/23 16:12: Beautiful presentation!
eileeninmd 17/12/23 17:28: It does look pretty and sounds delicious. Another great recipe, thanks for sharing.
Have a great day and happy week ahead.
Ben | Havocinthekitchen 17/12/23 19:54: Very nice spin on classic pate - looks and sounds delicious! I think a splash of brandy or cognac would be nice, too.
roentare 17/12/23 20:54: That looks very creamy
MELODY JACOB 17/12/23 23:19: This made me want to have this
Cooking Julia 17/12/23 23:46: This recipe looks beautiful and delicious, I would like to have taste it...
Granny Sue 18/12/23 00:47: I will havebto try this, Angie. Is there a substitute that would work for coriander?
Citu 18/12/23 03:06: Gracias por la receta. Te mando un beso.
Angie's Recipes 18/12/23 04:13: @Granny Sue Try cumin, or masala powder instead, Sue.
Emma Loabez 18/12/23 09:23: Hello Angie! Today you bring us a fantastic pâté, which is very useful as a starter.
Congratulations on the upcoming holidays, and a happy and prosperous year 2024. Kisses.
Rainbow Evening 18/12/23 11:38: great idea with perfect result...
Thank you for sharing
Whats Cookin Italian Style Cuisine 18/12/23 12:51: That's one bowl of comforting soup with delicious flavors of fall!
Carol @Comfort Spring Station 18/12/23 13:51: It looks amazing - happy holidays!
speedy70 18/12/23 14:44: Ottimi piatto con la mia amata zucca!!!
DeniseinVA 18/12/23 18:06: Your Pumpkin Walnut Pâtés looks delicious and would be perfect on a holiday table. Thanks for sharing it Angie :)
Królowa Karo 18/12/23 19:48: Interesting combination of flavors.
Daniela 18/12/23 21:05: Wow, che bontà! Viene voglia di intingere quel grissino nel patè! Un abbraccio e auguri di Buone Feste :)
Hena Tayeb 18/12/23 21:46: Very unique dish. Looks beautiful.
Eva Taylor 18/12/23 22:19: What perfect timing, Angie! I just brought back Kerrygold butter from Arizona (I froze it for a few days and then wrapped them in an insulated bag, they didn't even begin to melt on the journey!) AND I will have a half a tin of pumpkin purée leftover from the pumpkin pie dessert I've been asked to bake for Christmas with my husband's family. Like I said, perfect timing.
Pam 19/12/23 20:47: Clever! I would never have thought to make this. It looks delicious.
Raymund 20/12/23 22:07: Sounds delicious! I love the idea of using pumpkin and walnuts as a pate
Anonymous 22/12/23 21:26: You always come up with such delicious ideas. This is a keeper. Karen (Back Road Journal)
Sherry's Pickings 23/12/23 01:51: I love a dip covered in clarified butter. How delicious!
Sherry's Pickings 23/12/23 01:51: looks so good Angie!
Cocoa and Lavender 1/1/24 21:42: I love the idea of a vegetarian pâté -- I am always looking for good veggie recipes for large gatherings. Thanks for this!