Pumpkin and Walnut Pate
I love pumpkin, whatever way it is served. I grew up scraping out the nice sticky bits of the roasted pumpkin from the family roast beef dinner on Sundays. No one else liked them but I couldn't get enough. So when my husband brought home a whopping great pumpkin, I wasn't phased. Well...only slightly, given there are two of us now! As I write this, I have one remaining piece of that same pumpkin, asking to be roasted and devoured. There are a lot of pumpkin recipes showing up on here in the next few weeks, and that is why!
This was a natural jump. Pumpkin has such a great texture. It is sweet, creamy and when roasted, just amazing. So enjoy. I have oregano in the garden, but you could use any herb of your choice, though please don't go with parsley...it needs something a bit more interesting. Then cue the crackers. YUM.
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