Spread with Pumpkin Oil and Seeds
500 g kabocha (peeled)
1 tablespoon sunflower oil
1/2 teaspoon salt
50 g of chickpea flour
50 g butter
150 ml of cold water
salt and pepper
25 g salted fried pumpkin seeds
1 tablespoon pumpkin oil
Peel a squash, grate it and cut it into 2 cm cubes.
Put baking paper in the pan, add a tablespoon of oil, diced squash and half a teaspoon of salt.
Bake in the oven for 40 minutes. When the squash has cooled, make a paste out of it with a fork.
Fry the chickpea flour in butter and add 150 ml of water.
Add squash paste, salt, pepper, finely chopped garlic, seeds and pumpkin oil.