This is a recipe that my sister (a wonderful cook whose skills are often wasted on dead animals unfortunately!) invented while undertaking my one week vegan pledge. I haven’t tried it yet but I’m heading to the shops tomorrow to stock up on the ingredients!
Butternut squash pate
‘Peel and chop ½ a butternut squash into chunks and place in an ovenproof dish. Drizzle with olive oil and season with salt, pepper and paprika. Add 2-3 teaspoons of maple syrup. Bake at 190°C for around 40 minutes, or until the flesh is soft.
Leave to cool and then roughly blend with a dash of lemon juice, a dessert spoonful of spicy oil (I used rape oil infused with jalapeno), another dash of maple syrup and a few slices of raw yellow pepper.
Meanwhile, finely chop a small white onion and sautee in a little olive oil. Add 3 chopped spring onions and a few more chopped slices of yellow pepper.
Combine the squash mixture with the sauteed veg and season to taste. Refrigerate overnight.’
The consistency is a little looser than a traditional pate but my sis assured me that it was lovely on a pitta bread. I may tone down the spices slightly and serve it to the kids as a sandwich filling or use as a dip with some chopped raw veggies. Yum!