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Pumpkin and walnut terrine

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free
  • 2 serves veg or fruit

Savour the rich flavours of our pumpkin and walnut terrine, a delicious combination of sweet and savoury that the whole family will enjoy.

  • Serves6
  • Cook time30 minutes
  • Prep time30 minutes, + cooling, and 3 hours chilling time
Pumpkin and walnut terrine

Ingredients

  • 800g butternut pumpkin, peeled, seeded, cut into 2mm-thick slices
  • 1 cup (110g) walnuts, coarsely chopped
  • 1/3 cup (80ml) maple syrup
  • 500g lactose-free cream cheese, softened
  • 1 garlic clove, crushed
  • 3 spring onions, thinly sliced
  • 1 lemon, rind finely grated
  • 1 tbs thyme leaves
  • 2 tsp olive oil
  • 2 shallots, thinly sliced
  • Thyme leaves, extra, to serve

Nutritional information

Per serve: Energy 1954kJ/467 Cals (22%), Protein: 11g (22%), Fat: 36g (51%), Sat Fat: 16g (67%), Carb: 24g (8%), Sugar: 20g (22%), Dietary Fibre: 4g (13%),Sodium: 342mg (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place the pumpkin on the lined trays and arrange the walnut around the pumpkin. Drizzle with ¼ cup (60ml) maple syrup and lightly spray with olive oil spray. Bake for 15-20 mins or until pumpkin is just tender. Set aside to cool.

  2. Step 2

    Meanwhile, combine the cream cheese, garlic, spring onion, lemon rind and thyme in a medium bowl. Season.

  3. Step 3

    Grease a 7cm-deep, 9.5cm x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Reserve one-third of the walnut. Arrange one-third of the pumpkin slices over the base and sides of the pan. Sprinkle with half the remaining walnut and top with half the cream cheese mixture. Use a palette knife to smooth the surface. Continue layering with the remaining pumpkin, walnut and cream cheese mixture, finishing with the pumpkin. Cover and place in the fridge for 3 hours or overnight to chill.

  4. Step 4

    Heat the oil in a small frying pan over medium heat. Add the shallot and cook for 3 mins or until shallot softens. Add the remaining maple syrup and cook, stirring, for 2-3 mins or until lightly caramelised.

  5. Step 5

    Turn terrine onto a serving platter. Top with the shallot mixture, reserved walnut and extra thyme. Season.

Recipe tip

COOK. STORE. SAVE
Smart swap:
Got dried thyme leaves in the pantry? Add 1 tsp to the cream cheese mixture instead of the fresh thyme leaves.

Plan ahead: This veggie terrine can be easily prepped in advance. Store in the fridge, covered, for up to 3 days before your event. Top with the shallot mixture and reserved walnuts just before serving.

Pumpkin and walnut terrine

Pumpkin and walnut terrine
  • Serves6
  • Cook time30 minutes
  • Prep time30 minutes, + cooling, and 3 hours chilling time
Ingredients
  • 800g butternut pumpkin, peeled, seeded, cut into 2mm-thick slices
  • 1 cup (110g) walnuts, coarsely chopped
  • 1/3 cup (80ml) maple syrup
  • 500g lactose-free cream cheese, softened
  • 1 garlic clove, crushed
  • 3 spring onions, thinly sliced
  • 1 lemon, rind finely grated
  • 1 tbs thyme leaves
  • 2 tsp olive oil
  • 2 shallots, thinly sliced
  • Thyme leaves, extra, to serve
    Description

    Savour the rich flavours of our pumpkin and walnut terrine, a delicious combination of sweet and savoury that the whole family will enjoy.

    Method
    1. Step 1

      Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place the pumpkin on the lined trays and arrange the walnut around the pumpkin. Drizzle with ¼ cup (60ml) maple syrup and lightly spray with olive oil spray. Bake for 15-20 mins or until pumpkin is just tender. Set aside to cool.

    2. Step 2

      Meanwhile, combine the cream cheese, garlic, spring onion, lemon rind and thyme in a medium bowl. Season.

    3. Step 3

      Grease a 7cm-deep, 9.5cm x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Reserve one-third of the walnut. Arrange one-third of the pumpkin slices over the base and sides of the pan. Sprinkle with half the remaining walnut and top with half the cream cheese mixture. Use a palette knife to smooth the surface. Continue layering with the remaining pumpkin, walnut and cream cheese mixture, finishing with the pumpkin. Cover and place in the fridge for 3 hours or overnight to chill.

    4. Step 4

      Heat the oil in a small frying pan over medium heat. Add the shallot and cook for 3 mins or until shallot softens. Add the remaining maple syrup and cook, stirring, for 2-3 mins or until lightly caramelised.

    5. Step 5

      Turn terrine onto a serving platter. Top with the shallot mixture, reserved walnut and extra thyme. Season.