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 matskedar extra jungfruolivolja

• Koshersalt

• 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

• Flingsalt

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

How to make Roasted Winter Squash with Kale Pipian

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.

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