ROASTED WINTER SQUASH WITH KALE PIPIAN

Roasted Winter Squash With Kale Pipian image

Provided by Daniela Soto-Innes

Yield 4 servings

Number Of Ingredients 11

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
3 Tbsp. extra-virgin olive oil
Kosher salt
1/4 white onion, thinly sliced
3 garlic cloves, crushed
8 oz. tomatillos (about 4), husks removed, rinsed
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
2 small serrano chiles
Flaky sea salt
Cilantro leaves with tender stems and lime wedges (for serving)

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.