Roasted Winter Squash with Kale Pipian
Roasted Winter Squash with Kale Pipian is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
