Peppery Roasted Squash Pate
Ready In: 15 mins
Yields: 1 1/2 cups
Ingredients
- 1 cup butternut squash or 1 cup pumpkin puree
- 1 cup black pepper flavored cheese (Boursin)
- 1⁄2-1 jalapeno pepper, seeded and coarsely chopped
- 1⁄2 cup pecan halves
- salt and pepper
Directions
- In food processor, pulse squash, cheese, jalapeno to taste and pecans until pecans are finely chopped and ingredients are blended.
- Season to taste with salt and pepper. Refrigerate 2 hours before serving.
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