Vegan Pumpkin, Sage and Walnut Pâté by @le.renard.et.les.raisins

1h

🎃

800 g

Pumpkin

🌰

100 g

Walnuts

🧈

180 g

Margarine

🧈

75 g

Margarine

🧅

60 g

Shallots

🧄

9 g

Garlic

🥣

10 g

Brown Miso

🌿

15 g

Sage

🍋

15 ml

Lemon Juice

🫒

15 ml

Olive Oil

🧂

1 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/16

    Preheat the oven to 190°C (375°F).

  2. Step 2/16

    Remove the seeds from the 800 g kabocha squash. Cut the squash into small cubes, leaving the skin on.

    kabocha squash
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Place the cubed kabocha squash in an ovenproof baking dish. Drizzle with 15 ml olive oil and season with 1 g salt.

    kabocha squash
    🫒olive oil
    🧂salt
    🍳ovenproof baking dish
    🥄tablespoon

  4. Step 4/16

    Roast the squash for 20 min. Keep the oven at 190°C (375°F).

    kabocha squash
    🍳ovenproof baking dish

  5. Step 5/16

    Finely slice the 60 g shallots. Peel and finely chop the 9 g garlic.

    🧅shallots
    🧄garlic
    🔪chef's knife
    🪵cutting board

  6. Step 6/16

    Melt 100 g vegan margarine in a frying pan over medium-high heat. Add the shallots, garlic, and most of the fresh sage, reserving a few leaves.

    🥛vegan margarine
    🧅shallots
    🧄garlic
    🌿fresh sage
    🍳frying pan
    🥄spatula

  7. Step 7/16

    Let the margarine foam for 3 min. Reduce to low heat and cook for 5 min.

    🥛vegan margarine
    🧅shallots
    🧄garlic
    🌿fresh sage
    🍳frying pan
    🥄spatula

  8. Step 8/16

    Turn off the heat. Set the sage margarine mixture aside.

    🥛vegan margarine
    🧅shallots
    🧄garlic
    🌿fresh sage
    🍳frying pan

  9. Step 9/16

    Put the 100 g walnuts in a second ovenproof baking dish. Roast them beside the squash for 10 min.

    🌰walnuts
    🍳ovenproof baking dish

  10. Step 10/16

    Transfer the roasted walnuts to the food processor. Blend until they form a thick, oily powder.

    🌰walnuts
    🥤blender

  11. Step 11/16

    Add the roasted kabocha squash and sage margarine mixture to the walnuts. Remove any tough sage stems before blending.

    kabocha squash
    🥛vegan margarine
    🧅shallots
    🧄garlic
    🌿fresh sage
    🌰walnuts
    🥤blender

  12. Step 12/16

    Add 10 g brown miso paste and 15 ml lemon juice. Blend until completely smooth.

    brown miso paste
    🍋lemon juice
    🥤blender

  13. Step 13/16

    Spoon the pâté into 8 ramekins. Smooth the surface with the back of the spoon.

    🍳ramekin
    🥄tablespoon

  14. Step 14/16

    Melt the remaining 75 g vegan margarine. Spoon it over the pâté to form a sealing layer.

    🥛vegan margarine
    🍳frying pan
    🥄tablespoon

  15. Step 15/16

    Top with the reserved fresh sage leaves. Season with 0.5 g black pepper.

    🌿fresh sage
    ⚫black pepper
    🥄tablespoon

  16. Step 16/16

    Refrigerate for at least 120 min. Chill for 1440 min for the fullest flavor.

    🍳ramekin

Composition

Ingredients

Types

Nuts, Vegetables, Allium, Fruit juice, Seasonings, Oils

Ingredients

Pumpkin, Walnuts, Margarine, Shallots, Garlic, Brown miso, Sage, Lemon juice, Olive oil, Salt, Pepper

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Meat-free

Calories

346 kcal

Macro nutrients

Protein: 5.3g, Carbohydrates: 17.8g, Dietary fiber: 3.9g, Total fat: 29.4g, Saturated fat: 6.8g, Sugars: 3.8g

Nutritional Information

Minerals

Potassium: 357mg, Magnesium: 43mg, Iron: 1.3mg, Calcium: 54mg, Sodium: 242mg

Vitamins

Vitamin A: 633µg RAE, Vitamin C: 12mg, Vitamin E: 2.2mg, Vitamin K: 16µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, ovenproof baking dish, frying pan, spatula, blender, ramekin, tablespoon

Appliances

Oven, Stove, Food processor, Refrigerator

Type

Type

Type Of Dish

Starter, Appetizer, Spread

Occasions

Christmas, Holiday party, Dinner party, Aperitif

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Creamy, Silky, Spreadable, Rich

Flavors

Nutty, Savory, Umami, Herbal, Sweet, Tangy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave out longer than 2 hours,Keep covered and away from heat), fridge : 4 days (Store covered in an airtight container,Keep at or below 4°C (40°F)), freezer : 2 months (Freeze in an airtight container,Thaw overnight in the refrigerator,Add fresh sage garnish after thawing)