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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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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