Peppery Roasted Squash Pate

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READY IN: 15mins
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butternut squash or 1 cup pumpkin puree
  • 1
    cup black pepper flavored cheese (Boursin)
  • 12 - 1
    jalapeno pepper, seeded and coarsely chopped
  • 12
  • salt and pepper
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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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