Receitas
Receitas veganas
Roasted Winter Squash with Kale Pipian

Roasted Winter Squash with Kale Pipian

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 4 Fev 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This vibrant roasted winter squash with kale pipian is a celebration of seasonal textures and bold, earthy flavours. This vegan main course features caramelised wedges of squash paired with a traditional Mexican-inspired pipian sauce, reimagined with nutrient-dense Tuscan kale and toasted pumpkin seeds. The result is a beautifully balanced dish that brings a refreshing zing to the dinner table, making it a sophisticated choice for plant-based entertaining during the colder months.

Deeply comforting yet remarkably healthy, this recipe showcases the natural sweetness of winter varieties like delicata or kabocha squash. The sauce provides a creamy, nutty base with a subtle heat from charred chillies and a bright lift from fresh lime. Serve it as a centrepiece for a weekend dinner or as a nourishing midweek supper alongside some warm flatbreads to soak up every drop of the zesty green sauce.

Ingredients for Roasted Winter Squash with Kale Pipian

140g raw pumpkin seeds (pepitas), divided
1.4kg mixed winter squash pieces (such as 1"-thick delicata rounds, 1"-thick kabocha wedges, and/or quartered honeynut), seeds removed
3 colheres de sopa de azeite de oliva extra-virgem
Sal kosher
1/4 white onion, thinly sliced
3 dentes de alho, amassados
230g tomatillos (about 4), husks removed, rinsed
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
2 small serrano chillies
Sal marinho em flocos
Coriander leaves with tender stems and lime wedges (for serving)

How to make Roasted Winter Squash with Kale Pipian

Preheat oven to 177°C. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool.

Increase oven temperature to 218°C. 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 475ml 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 chillies over the flame of a gas burner, turning occasionally, until blackened and slightly softened, about 1 minute (or, arrange chillies on a rimmed baking sheet and use grill).

Transfer onion mixture to a blender with a slotted spoon; reserve liquid. Add charred chillies and 110g 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 1/4 cup pumpkin seeds and coriander. Serve with lime wedges.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.