Roasted Winter Squash with Kale Pipian

Ingredients for Roasted Winter Squash with Kale Pipian

• 140g raw pumpkin seeds (pepitas), divided

• 1.4kg mixed winter squash pieces (such as 1"-thick delicata rounds, 1"-thick kabocha wedges, and/or quartered honeynut), seeds removed

• 3 tablespoons extra-virgin olive oil

• Kosher salt

• 1/4 white onion, thinly sliced

• 3 garlic cloves, crushed

• 230g tomatillos (about 4), husks removed, rinsed

• 1 small bunch Tuscan kale, ribs and stems removed, leaves torn

• 2 small serrano chillies

• Flaky sea salt

• Coriander leaves with tender stems and lime wedges (for serving)

Preheat oven to 177°C. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool.

Increase oven temperature to 218°C. 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.

Bring onion, garlic, tomatillos, and 475ml 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.

Char chillies over the flame of a gas burner, turning occasionally, until blackened and slightly softened, about 1 minute (or, arrange chillies on a rimmed baking sheet and use grill).

Transfer onion mixture to a blender with a slotted spoon; reserve liquid. Add charred chillies and 110g 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.

Divide squash among plates. Drizzle with pipian and sprinkle with sea salt. Top with remaining 1/4 cup pumpkin seeds and coriander. Serve with lime wedges.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.