Pumpkin and Walnut Pate

Make on Fresco
Serves 8 Prep Time 10 minutes   Cook Time 30 minutes   Rated:

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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Place the pumpkin on a lined baking tray and drizzle with EVOO. Place into a 200°C oven and roast 35 minutes until tender and sticky.


Place the walnuts into the oven in the last 10 minutes of cooking time and toast. Cool.


Place 50g of the butter, garlic and shallot into the Thermomix bowl and chop 4 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 2/MC OFF.


Add the roasted pumpkin and walnuts, most of the oregano leaves (reserve a few for garnish), lemon juice and a pinch of salt. Blend 20 sec/speed 8 or until smooth and creamy. It will be quite liquid. Divide between ramekins or pots of choice.


Melt the remaining butter and pour on top of the pate. Garnish with remaining oregano leaves and sprinkle with a little more salt. Refrigerate when the butter has just started to set at room temperature. Serve with lavosh or crackers of choice.


We found this flavour improved with time. It was heaps better 2 days after making. So if you can wait...wait!

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