Roasted Winter Squash with Kale Pipian

Ingredients

• 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)

Directions

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