Creamy pumpkin and feta dip with a touch of honey
An irresistible combination of flavors and textures, pumpkin pâté with feta cheese and honey is a sophisticated and comforting option for appetizers and starters. It's perfect with bread, toasts or even as a filling for sandwiches. A healthy and delicious recipe for food lovers. Just follow our step-by-step instructions below:
Ingredients
Topping (optional):
Materials
- baking sheet
- parchment paper
- mixer
Preparation
Cut the pumpkin into cubes, brush with olive oil and bake at 370F (190°C) for about 30 minutes (or until soft). Remove and leave to cool. Only keep the flesh (discard the peel). Set aside.
Put the slightly crumbled feta and the yogurt in the bowl of a mixer. Blend until smooth.
Then add the pumpkin, honey, rosemary and pepper.
Beat again until creamy.
Transfer to a bowl, cover with plastic wrap and refrigerate for 30 to 60 minutes (until firm).
Time to decorate:
Place the honey, rosemary and walnuts on top. Serve with bread or toast. Enjoy!
Observations
How long does the pumpkin and feta pâté keep?
Cover it with plastic wrap or store it in an airtight container in the fridge for 3 to 5 days.
How to serve the pumpkin and feta pâté?
Serve it with bread, toast, vegetable sticks or, if you prefer, use it to fill sandwiches and wraps.
Which herbs can I use in this recipe?
We used rosemary, which can be perfectly substituted for thyme.
Which nuts can I use?
Use walnuts, cashews or Brazil nuts, raw or roasted. Although it's optional, it will add a special touch.
Respect the resting time in the fridge
Once ready, cover the bowl with plastic wrap and refrigerate for between 30 and 60 minutes. This is the average time for the pumpkin and feta pâté to firm up and be ready to enjoy.
Can I substitute honey?
For a vegan recipe, replace the honey with agave syrup or maple syrup.
