Pumpkin Seed Condiment
- 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.
- Prep Time:
- Cook Time: 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.
- Yield: Makes: 8 servings (serving size: 1 topped toast)
|Calories per serving:||75|
|Fat per serving:||4.3g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||1.7g|
|Polyunsaturated fat per serving:||1.4g|
|Protein per serving:||4g|
|Carbohydrate per serving:||7g|
|Fiber per serving:||1g|
|Cholesterol per serving:||2mg|
|Iron per serving:||1mg|
|Sodium per serving:||118mg|
|Calcium per serving:||37mg|
Good to Know
The squash is steamed, so it retains it vitamins (mostly A and C).