Roasted winter squash with kale pipian recipe for a healthy meal

Ingredients for Roasted winter squash with kale pipian

• 120 g raw pumpkin seeds (pepitas), divided

• 1,350 g mixed winter squash pieces (such as 2.5 cm thick delicata rounds, 2.5 cm thick kabocha wedges, and/or quartered honeynut), seeds removed

• 45 ml extra-virgin olive oil

• kosher salt

• 50 g white onion, thinly sliced

• 3 garlic cloves, crushed

• 225 g 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, lime wedges (for serving)

How to make Roasted winter squash with kale pipian

1. Preheat the oven to 175°C (fan) or 190°C (conventional).

2. Toast the pumpkin seeds on a rimmed baking tray until lightly browned, about 6–8 minutes. Let them cool.

3. Increase the oven temperature to 220°C (fan) or 230°C (conventional).

4. Toss the squash pieces with oil on another rimmed baking tray to coat, then season with sea salt. Roast for 30–40 minutes, tossing occasionally, until browned and tender.

5. Place the onion, garlic, tomatillos, and 500 ml water in a large saucepan. Bring to a simmer over medium-high heat and cook until the tomatillos are almost tender, about 5 minutes. Add the kale and cook just until wilted and bright green, about 1 minute. Let the onion mixture cool in the pan until warm.

6. Char the chillies over the flame of a gas burner, turning occasionally, until blackened and slightly softened, about 1 minute. Alternatively, arrange the chillies on a rimmed baking tray and use the grill.

7. Transfer the onion mixture to a blender using a slotted spoon, reserving the liquid. Add the charred chillies and 100 g of the toasted pumpkin seeds to the blender. Purée the mixture, adding the reserved liquid as needed, until a smooth, pourable sauce forms. Season the pipián with sea salt.

8. Divide the roasted squash among plates. Drizzle with the pipián and sprinkle with sea salt. Top with the remaining 25 g of pumpkin seeds and fresh coriander. Serve with lime wedges.

Disclaimer
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.