This is so good, I had a similar dish like this at a restaurant called Good Fortune in Chicago last fall and wanted to remake it. I tried some attempts on my own but wasn't able to figure it out until I found this recipe. This is as close as I could get and the flavors are basically the same. The flavors of this dish are beautifully composed, definitely don't skip on this one.
- 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
- ¼ 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)
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool.
Increase oven temperature to 425°. 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 ¾ 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 ¼ cup pumpkin seeds and cilantro. Serve with lime wedges.