Roasted Winter Squash with Kale Pipian
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- flaky sea salt
- 3 tbsp. extra-virgin olive oil
- 3 garlic cloves, crushed
- 1/4 white onion, thinly sliced
- 1 cup raw pumpkin seeds (pepitas), divided
- 3 lb. mixed winter squash pieces (such as 1"-thick delicata rounds, 1"-thick kabocha wedges, and/or quartered honeynut), seeds removed
- 8 oz. tomatillos (about 4), husks removed, rinsed
- 1 small bunch tuscan kale, ribs and stems removed, leaves torn
- 2 small serrano chiles
- cilantro leaves with tender stems and lime wedges (for serving)
- Carbohydrate 41 g(14%)
- Fat 27 g(42%)
- Fiber 10 g(39%)
- Protein 15 g(31%)
- Saturated Fat 4 g(22%)
- Sodium 1138 mg(47%)
- Calories 429
Preparation Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool. 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. 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. 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). 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. 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.
Preparation Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool. 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. 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. 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). 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. 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.
