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vegetables | roast butternut squash and carrot pate with toasted pumpkin seeds and rosemary

Serves 2-4

This is a fantastic pate which is lovely with toasted breads or on baked potatoes. It can be served warm or cold.

Wheat free, dairy free, nut free, meat free version...



  1. Heat the oven to 170°C
  2. Put the oil on a baking tray, coat the squash and garlic cloves, sprinkle with a little salt and wiggle the rosemary somewhere between the mixture.
  3. Bake for 15-20 minutes or until squash is soft and cooked.
  4. Meanwhile, boil the carrots in a pan with a good squeeze of lemon juice - this will take 5-10 minutes depending on the size of chunk.
  5. Drain the carrots.
  6. When the squash is ready, add to the carrots.
  7. Take the garlic cloves, pop them out of their skins and add any fleshy bits (not any which are dry or wrinkly or chewy looking!)
  8. Strip the rosemary of the leaves and add that.
  9. Then you can either mash or blend the mixture - it will be a bit stiff, but it does eventually blend if you keep stopping and stirring the mixture (waiting for blades to stop, of course).
  10. Then add the pumpkin seeds to the tray and stir them in any leftover oil and rosemary bits. Cook for 1 or 2 minutes until toasted, then add to the mixture.
  11. Season with salt, pepper and add more lemon juice.
  12. Serve!

Maybe serve with...

This is gorgeous with toasted mini wholemeal pittas.

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