Fall brings a bounty of hearty vegetables, and we’re dreaming of rustic recipes that highlight their flavors. What better way to showcase the season than with pâtés, whether in creative charcuterie, flavorful sides, or cozy mains? Here’s how to pair autumn produce with elegant, all-natural pâtés, from creamy mousses to coarse cuts and vegetable-forward options

Charcuterie Inspirations

Add these to your fall boards or grazing spreads for unexpected flavors that disappear quickly and spark conversation.

Pickled Carrots with Black Peppercorn Mousse

Pickled carrots bring a tangy crunch that brightens up the richness of our Black Peppercorn Mousse. On a charcuterie board, they provide a burst of color and a lively, palate-cleansing bite that keeps guests coming back for more. Their bright orange hue and crisp texture make the board visually appealing, while the mousse’s deep, peppery flavor adds seasonal warmth; a perfect balance of fresh vegetables and indulgent pâté for fall entertaining.

Brussels Sprout Chips with Chicken Liver Mousse

Roasted Brussels sprouts offer a nutty, savory crunch that contrasts with the silky smooth Chicken Liver Mousse. These chips turn an overlooked vegetable into a snackable, crowd-pleasing bite. On a board, they add texture, color, and a fall-forward twist that pairs beautifully with creamy pâté. The result is a visually striking, seasonal appetizer that feels modern and effortless.

Side Dishes

Say see-you-later to bland sides, and hello to tasty accompaniment upgrades you’ll make again and again.

Warm Farro & Kale Pilaf with Wild Forest Mushroom Pâté

This fall-ready side pairs tender farro and lightly sautéed kale with the earthy flavors of our Wild Forest Mushroom Pâté. Cook farro in vegetable or chicken broth until tender, then toss it with garlic-sautéed kale. Cut the pâté into small cubes and gently fold them into the warm pilaf, letting the mushroom flavors blend naturally with the grains. Finish with a sprinkle of toasted nuts or fresh herbs for extra texture and color. The result is a hearty, vegetable-focused side that’s full of autumn flavor and easy to prepare.

Roasted Delicata Squash with Truffle Mousse

Sweet, tender roasted delicata squash pairs beautifully with the smooth, earthy flavors of our Truffle Mousse. Slice the squash in half lengthwise, scoop out the seeds, drizzle with olive oil and a pinch of salt, then roast until golden and soft. Spoon a small dollop of truffle mousse onto each half, letting it melt slightly into the warm squash. Finish with a sprinkle of toasted hazelnuts or fresh herbs for crunch and color. This side is simple to prepare, highlighting seasonal vegetables while adding the rich, savory taste of pâté.

Mains Dishes

Meals that feel restaurant-worthy but are made for your fall table.

Kale & Squash Salad with Pheasant & Rosemary Pâté

This is your new favorite fall salad. Tender roasted squash and hearty kale form the base, tossed with a simple olive oil and lemon dressing. Add sliced or cubed Pheasant & Rosemary Pâté, a coarse-cut blend of pheasant, duck, and pork with rosemary, pecans, and port wine, for savory depth in every bite. The mix of earthy greens, naturally sweet squash, and rich pâté makes this a satisfying, vegetable-forward main that’s perfect for a cozy autumn dinner.

Harvest Bowl with Eggplant & Goat Cheese Pâté

Celebrate fall’s bounty with a bowl full of roasted root vegetables, sautéed greens, and hearty grains like quinoa or farro. Add a large spoon of Eggplant & Goat Cheese Pâté, including all its layers of roasted red peppers, smooth eggplant puree, and creamy goat cheese for a vibrant, vegetable-forward main. Each bite blends the layered flavors of the pâté with the natural sweetness and texture of fresh produce, making this a colorful and satisfying fall dish.

Serve fall veggies at their best, with creamy and savory pâtés to complement the fresh flavors on your table. For more inspiration and ideas to enjoy pâté throughout the season, follow us on Instagram, TikTok, and Facebook.