Pumpkin Seed Condiment


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  • 1 red kuri squash
  • 2 garlic cloves
  • 1 teaspoon mustard
  • 1 teaspoon olive oil
  • 3 tablespoons grated parmesan
  • 6 tablespoons dried pumpkin seeds
  • salt
  • freshly ground black pepper
  • 3 sprigs parsley


Step 1: Pumpkin Seed Condiment

Peel the squash, and cut into small cubes. Peel the garlic.

Steam them together (in a steamer, couscous pot, or a sieve placed over a saucepan of boiling water), until the squash is nice and soft.

Mash with a fork and add the mustard, olive oil, and parmesan, mixing well as you go.

Put in a bowl and set aside.

In a hot frying pan very lightly brushed with oil, slightly toast the dried pumpkin seeds. Season with salt and freshly ground black pepper.

Tip them onto a piece of kitchen towel, then crush them in a mortar or a blender.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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