Pumpkin Seed Condiment
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.
More From Health
- Calories: 75
- Fat: 4.3g
- Saturated fat: 1g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.4g
- Protein: 4g
- Carbohydrate: 7g
- Fiber: 1g
- Cholesterol: 2mg
- Iron: 1mg
- Sodium: 118mg
- Calcium: 37mg
- 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
- 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.
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