Preparation

1

Step 1

Cut the pumpkin flesh into large cubes and cook in lightly salted water for 20 minutes, stirring occasionally. Then strain and let cool thoroughly.

2

Step 2

Wash the parsley, pat dry and chop finely.

3

Step 3

Peel the garlic cloves and cut them into small pieces.

4

Step 4

Mix the soft pumpkin cubes with the hand blender and slowly add the oil.

5

Step 5

Finely chop the pumpkin seeds and add them to the pumpkin mixture with the remaining ingredients.

6

Step 6

Mix everything well with a whisk or wooden spoon. Season with salt, pepper and a little chili.

7

Step 7

Pour into jars, cover with a layer of olive oil and store in the refrigerator.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 400.0 g Red kuri squash flesh
  • 1.0 bunch Parsley
  • 2.0 Garlic cloves
  • 150.0 ml Olive oil
  • 6.0 tbsp Pumpkin seeds
  • 90.0 g grated parmesan
  • Juice of half a lemon
  • Salt
  • Pepper
  • 1.0 Pinch Chilli powder