Pumpkin Seed Condiment

9 ingredients
3 steps

Ingredients

  • 10 ounce cubed, peeled red kuri or Hokkaido squash
  • 2 garlic cloves
  • 1 teaspoon mustard
  • 3 tablespoons grated Parmesan cheese
  • 1 1/4 teaspoons olive oil, divided
  • 6 tablespoons hulled pumpkin seeds
  • Salt and pepper
  • 2 tablespoons chopped parsley leaves
  • 8 thin slices whole-wheat or multigrain baguette, toasted

Directions

  1. 1
    Combine the squash and garlic in a steamer set over boiling water. Cover and steam until soft.
  2. 2
    Transfer to a bowl and mash with a fork. Add the mustard, cheese, and 1 tsp oil. Mash until well mixed.
  3. 3
    Brush a small skillet with the remaining 1/4 tsp oil. Heat over medium heat. Add the pumpkin seeds. Cook, stirring occasionally, until toasted. Season with salt and pepper. Transfer to a paper towel, then crush in a mortar or blender. Fold into the squash, along with the parsley, just before serving with toasts.

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