Roasted Winter Squash with Kale Pipian
A hearty winter dish featuring roasted mixed squash served with a vibrant green sauce made from pumpkin seeds, kale, and tomatillos. The pipian sauce adds a rich, nutty flavor while charred serranos provide a subtle heat.
Ingredients
- •1 cup raw pumpkin seeds (pepitas), divided
- •3 lb mixed winter squash pieces
- •3 Tbsp extra-virgin olive oil
- •1 to taste Kosher salt
- •¼ whole white onion
- •3 cloves garlic
- •8 oz tomatillos
- •1 bunch Tuscan kale
- •2 whole serrano chiles
- •1 to taste Flaky sea salt
- •1 to serve Cilantro leaves and lime wedges
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6-8 minutes. Let cool.
8 min
- 2.
Increase oven temperature to 425°F. Toss squash pieces and oil on another rimmed baking sheet to coat; season with kosher salt. Roast, tossing occasionally, until browned and tender, 30-40 minutes.
40 min
- 3.
Bring onion, garlic, tomatillos, and 2 cups water to a simmer in a large saucepan over medium-high. Cook until tomatillos are almost tender, about 5 minutes. Add kale and cook just until wilted and bright green, about 1 minute. Let onion mixture cool in pan until warm.
6 min
- 4.
Char chiles over the flame of a gas burner, turning occasionally, until blackened and slightly softened, about 1 minute (or, arrange chiles on a rimmed baking sheet and use broiler).
1 min
- 5.
Transfer onion mixture to a blender with a slotted spoon; reserve liquid. Add charred chiles and 3/4 cup pumpkin seeds to blender and purée, adding reserved liquid as needed to get things moving, until a smooth, pourable sauce forms. Season pipian with kosher salt.
5 min
- 6.
Divide squash among plates. Drizzle with pipian and sprinkle with sea salt. Top with remaining 1/4 cup pumpkin seeds and cilantro. Serve with lime wedges.
5 min