Roasted Winter Squash

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.