Roasted Calabaza Squash & Pipian Sauce
1/2 white onion
4 garlic cloves (leave skins on)
1 chile serrano
1 lb tomatillos
1/2 cup pumpkin seeds (toasted)
1/2 cup cilantro
1 cup chicken or vegetable broth
Salt and pepper to taste
In a large skillet over medium heat, heat the onion, garlic, serranos and tomatillos. Drizzle lightly with oil and roast/cook the vegetables until the skins begin to blacken in spots. Turn as needed, removing the cloves of garlic after 10 minutes or until nice and charred.
Remove skins from garlic and add to blender. Add the onion, serrano, tomatillos, pepitas, cilantro, broth, salt and pepper. Blend on high until smooth. Taste for salt and pepper.
Add more broth if necessary to reach desired consistency.
Spread pipian on the bottom of a large plate and arrange roasted squash on top, sprinkle with more seeds and cilantro.
Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.