Roasted Winter Squash With Kale Pipian Recipes
ROASTED WINTER SQUASH WITH KALE PIPIAN
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). It's wonderful with squash.
Provided by Daniela Soto-Innes
Categories Bon Appétit Vegetable Side Squash Butternut Squash Winter Fall Thanksgiving Kale Seed Garlic Tomatillo Chile Pepper Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
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- Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool.
- Increase oven temperature to 425°. 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).
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