Best Ever Dip Recipe: Pumpkin-Walnut Pâté (vegan)

If you’re throwing a party or attending a potluck this holiday season, this dip will have people begging you for the recipe. Winter squash, sun-dried tomatoes, walnuts, and sage combine to form a delicious, savory pâté.

This recipe is from one of my new favorite vegetarian cookbooks, The Modern Vegetarian Cookbook by Peter Berley. It’s available on the web courtesy of The Daily Green. Click here for the recipe!

Pumpkin-walnut pâté is delicious spread on crispy pita chips or on crudités like raw celery or fennel sticks.

If you’re in a pinch, you can substitute one 15-oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove-top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).

Image courtesy of Anne With an “E” via a Creative Commons license.

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2 thoughts on “Best Ever Dip Recipe: Pumpkin-Walnut Pâté (vegan)”

  1. Aaah that looks so good! It’s going on the NYE snack ideas list along with that mulled wine that Jeannie posted the other day. If I’m not careful, I’ll have more snacks than plates at this party!

    1. Update! I made this with butternut squash and pecans from our CSA instead of pumpkin and walnuts, and it was a hit! Pretty much everyone at our party asked me about it. Thanks for sharing it!

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