Pumpkin Seed Condiment

• 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

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.

garlic, mustard, parmesan cheese, olive oil, pumpkin seeds, salt, parsley, thin

Taken from www.myrecipes.com/recipe/pumpkin-seed-condiment (may not work)