Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.33 Kcal (1312 kJ) | ||
| Calories from fat | 100.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Cholesterol | 72.7mg | 24% | |
| Sodium | 365.25mg | 15% | |
| Potassium | 1085.85mg | 23% | |
| Total Carbs | 28.8g | 10% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 9g | 36% | |
| Protein | 26.2g | 52% | |
| Vitamin C | 35.6mg | 59% | |
| Iron | 222.8mg | 1238% | |
| Calcium | 329.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 76.14 Kcal (319 kJ) | ||
| Calories from fat | 24.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 17% | |
|---|---|---|---|
| Cholesterol | 17.67mg | 24% | |
| Sodium | 88.76mg | 15% | |
| Potassium | 263.86mg | 23% | |
| Total Carbs | 7g | 10% | |
| Sugars | 0.77g | 13% | |
| Dietary Fiber | 2.19g | 36% | |
| Protein | 6.37g | 52% | |
| Vitamin C | 8.7mg | 59% | |
| Iron | 54.2mg | 1238% | |
| Calcium | 80.1mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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