Roasted Winter Squash with Kale Pipian

A hearty winter dish featuring roasted mixed squash served with a vibrant green sauce made from pumpkin seeds, kale, and tomatillos. The pipian sauce adds a rich, nutty flavor while charred serranos provide a subtle heat.

6 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•1 cup raw pumpkin seeds (pepitas), divided
•3 lb mixed winter squash pieces
•3 Tbsp extra-virgin olive oil
•1 to taste Kosher salt
•¼ whole white onion
•3 cloves garlic
•8 oz tomatillos
•1 bunch Tuscan kale
•2 whole serrano chiles
•1 to taste Flaky sea salt
•1 to serve Cilantro leaves and lime wedges

Cooking Instructions

1.
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6-8 minutes. Let cool.
8 min
2.
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.
40 min
3.
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.
6 min
4.
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).
1 min
5.
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.
5 min
6.
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.
5 min

Ingredients

•1 cup raw pumpkin seeds (pepitas), divided

•3 lb mixed winter squash pieces

•3 Tbsp extra-virgin olive oil

•1 to taste Kosher salt

•¼ whole white onion

•3 cloves garlic

•8 oz tomatillos

•1 bunch Tuscan kale

•2 whole serrano chiles

•1 to taste Flaky sea salt

•1 to serve Cilantro leaves and lime wedges

Cooking Instructions

Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6-8 minutes. Let cool.

8 min

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.

40 min

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.

6 min

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).

1 min

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.

5 min

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.

5 min