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.
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
How to Make It
Combine the squash and garlic in a steamer set over boiling water. Cover and steam until soft.
Transfer to a bowl and mash with a fork. Add the mustard, cheese, and 1 tsp oil. Mash until well mixed.
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.