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Epicurious

Roasted Winter Squash With Kale Pipian

3.2

(4)

Mixed winter squash—delicata kabocha etc.—roasted and tossed on an oval platter with a vibrant green sauce spooned...
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

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). The oil in the seeds adds body and rich flavor to the sauce, which can also wake up other simply roasted vegetables such as sweet potatoes or carrots. If you can find it, try making this sauce recipe with hoja santa, a robust aromatic Mexican herb—if you can't, any hardy green will work (we call for kale).

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