* Exported from MasterCook *
Crudités with Pumpkin Sage Pâté
Recipe By :Recipe courtesy of Chef Peter Berley, author of The Flexitarian Table.
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound winter squash -- such as red kuri, pumpkin, butternut or buttercup
1/2 cup water
1/2 cup sun-dried tomatoes -- (dry pack)
4 tablespoons extra-virgin olive oil
1 large onion -- diced
2/3 cup walnuts -- coarsely chopped
3 cloves garlic -- chopped
2 tablespoons chopped fresh sage
1/8 teaspoon red pepper flakes
Sea salt and fresh ground black pepper -- to taste
1. Peel the squash, cut open and remove the seeds. Cut the squash into
2-inch chunks.
2. In a large pot over high heat, add the water, squash and a pinch of
salt. Bring to a boil then lower the heat, cover and simmer for 15
minutes, or until tender. Drain the pumpkin and reserve the cooking
liquid.
3. In a small saucepan over high heat, add the tomatoes and enough water
to cover. Bring to a boil then turn off the heat and set aside for 10
minutes to soften.
4. In a sauté pan over medium heat, warm the oil. Add the onions and sauté
for 4 to 5 minutes, until they soften and begin to brown. Add the walnuts,
garlic, sage and red pepper flakes and sauté gently for 5 to 7 minutes.
5. Drain the plumped tomatoes and transfer them to the bowl of a food
processor. Add the sautéed vegetables and pumpkin chunks. Puree until
creamy, adding the reserved pumpkin water if needed, until the desired
consistency is reached, season with sea salt and fresh ground black
pepper. Serve chilled with favorite crudités and chips or crackers.
Serves 8
Source:
"Daily Green"
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Per Serving (excluding unknown items): 159 Calories; 13g Fat (68.0%
calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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