Pumpkin and Walnut Pate

by Tenina Holder
posted 18 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

Fine dining has never been quite welcoming to vegetarians, or anyone considerate of their health, but luckily with a little imagination at home you can feel like you're eating haute cuisine without any of the drawbacks. This is why we came up with Butternut Squash and Walnut Pate, a creamy and lavish spread for before or after dinner. This will take you only 40 minutes and is super straightforward, and can also be modified to vegan diets by removing butter. What more could you ask of the humble pumpkin?



  • Butternut squash icon
    Butternut squash
    12.35oz/350g (about ½)
    peeled, chopped
  • Walnuts icon
    2.65oz/75g (about ¾ cup)
  • Shallot icon
    1 (1.48oz/42g)
  • Fresh oregano icon
    Fresh oregano
    1 handful
    leaves of
  • Unsalted butter icon
    Unsalted butter
    3.53oz/100g (about ½ cup)
  • Fresh oregano icon
    Fresh oregano
    as needed
    leaves of
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Unsalted butter icon
    Unsalted butter
    1.76oz/50g (about 3½ tbsp)
  • Garlic clove icon
    Garlic clove
  • Lemon juice icon
    Lemon juice
    1.76oz/50g (about 1¾)
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed


  1. Place the squash on a lined baking tray and drizzle with EVOO
  2. Roast - 25 min, 200°C
  3. Place the walnuts into the oven with the squash
  4. Bake - 10 min, 200°C
  5. Let everything cool
  6. Place butter, garlic and shallot into the Thermomix bowl
  7. Fit TM5 bowl to TM5
  8. Chop - approx 4 sec, speed 6
  9. Scrape down sides of TM5 bowl
  10. Sauté - approx 5 min, varoma, speed 2
  11. Add the roasted squash and walnuts, most of the oregano leaves (reserve a few for garnish), lemon juice and a pinch of salt
  12. Blend until smooth - approx 20 sec, speed 8
  13. Divide between ramekins or pots of choice
  14. Pour melted butter on top of the pate
  15. Garnish with remaining oregano leaves and sprinkle with a little more salt
  16. Refrigerate when the butter has just started to set at room temperature
  17. Serve with lavosh or crackers of choice

Make this in the Drop Recipes app

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