Method

• 1.
  Preheat the oven to 200°C. Place pumpkin on a baking tray lined with baking paper, season and roast for 50-60 minutes or until tender. Add walnuts on a second tray in last 10 minutes of pumpkin cooking time. Remove pumpkin and walnuts from oven and set aside to cool to room temperature.

• 2.
  Melt one-third butter in a small saucepan over medium heat. Add garlic and eschalot, and cook for 5 minutes or until softened. Add leaves from half the oregano and stir to combine. Cook for 1-2 minutes until fragrant. Transfer oregano mixture to a food processor with the pumpkin, walnuts, lemon juice, and ground coriander. Season. Reserve 1 oregano sprig for the top of the pate. Remove leaves from remaining sprig, add to food processor and whiz until a smooth paste.
• 3.
  Melt the remaining 100g butter in a small saucepan over medium heat. Using a slotted spoon, remove milk solids that rise to surface and discard. Transfer the pumpkin mixture to a serving dish, pour over the clarified butter and top with the remaining oregano sprig. Chill until butter has set (pâté can be stored, covered and chilled, for up to 5 days). Serve with lavosh or bread.