Roast crown prince squash and pistachio pate

6 servings

Ingredients

Quantity Ingredient
675 grams Crown prince squash; seeded
Salt and ground black pepper
Olive oil
225 grams Cream cheese
1 Garlic cloves; crushed, up to 2
1 Hot red chilli; seeded and chopped
; fine
40 grams Pistachios; chopped

Directions

Preheat the oven to 220C/425F/gas7. Cut the squash into 2.5cm slices. Place them in a roasting tin and season lightly. Drizzle with olive oil, then roast for 45 minutes. Leave to cool, cut flesh from the skin and mash roughly.

Beat the cream cheese with the garlic and chilli until smooth. Add the squash, mix together, then add the nuts and season well. Turn into a serving dish and chill for 30 minutes.

Serve piled on hot toasts with a garnish of rocket leaves.

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Carlton Food Network

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