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Pumpkin Seed Condiment

Prep time 20 mins
Cook time 30 mins
Yield Makes: 8 servings (serving size: 1 topped toast)
The best part of this is the crunchy pumpkin seeds. Don't stir them in until you're ready to serve; otherwise, they'll get soft. Red kuri and Hokkaido squash are sweet pumpkin varieties with orange-red skin and deep orange flesh.

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

Nutrition Information

  • calories 75
  • fat 4.3 g
  • satfat 1 g
  • monofat 1.7 g
  • polyfat 1.4 g
  • protein 4 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 118 mg
  • calcium 37 mg

How to Make It

  1. Combine the squash and garlic in a steamer set over boiling water. Cover and steam until soft.

  2. Transfer to a bowl and mash with a fork. Add the mustard, cheese, and 1 tsp oil. Mash until well mixed.

  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.

Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.