Pumpkin Seed Condiment

  • 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.

Rinse, dry, and chop the leaves from 3 sprigs of parsley. Set them aside.

Step 2: Plating

Add the pumpkin seeds and chopped parsley to the bowl of garlicky squash just before serving. This recipe makes approximately 10.5 ounces (300 g).

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