Pumpkin Seed Condiment

Rating: Unrated

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.The squash is steamed, so it retains it vitamins (mostly A and C).

By Alain Ducasse

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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Makes: 8 servings (serving size: 1 topped toast)
Nutrition Info
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Ingredients

Directions

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

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  • 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.

Source

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

Nutrition Facts

Per Serving:
75 calories; fat 4.3g; saturated fat 1g; mono fat 1.7g; poly fat 1.4g; protein 4g; carbohydrates 7g; fiber 1g; cholesterol 2mg; iron 1mg; sodium 118mg; calcium 37mg.
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