This recipe was created by Vegan Chef Day.

Prep time - 15 minutes

Cook time - 30 minutes

Difficulty - Medium

Serves / makes - around 400-500ml

Ingredients

A little oil

1 onion, finely chopped

3 garlic, finely chopped

2T brandy (optional)

250g squash, such as butternut or turban

The leaves from 1 large sprig of rosemary, finely chopped

180g pre-cooked chestnuts

Salt, to taste

Equipment

Frying pan

Baking tray

Hand blender with a large bowl or food processor

Method

1. Heat your oven to 200c/390f/GM6.

2. Whilst the oven is warming heat a little oil in a frying pan, on a medium heat. Once the oil is hot add the onion. Cook the onion for 10-15 minutes until it is translucent. Add the garlic, cook for a further 5 minutes until the garlic starts to brown. Add the brand, this will deglaze the pan. Remove the pan from the heat.

3. Cut the squash into large pieces, place them on a baking tray. Bake the squash until is cooked through. This could take 30 minute for more, depending on how large the pieces are.

4. Scoop the flesh from the squash. Blend the squash with the onion mixture, until it is very smooth. Add the rosemary, chestnuts and salt, blend again until it is smooth.

5. Pour the pate into a Tupperware box or serving bowl. Allow it to rest for 20-30 minutes for the flavour to blend and the pate to thicken. Serve with oatcakes.