Calabeza con Pipián Rojo (Winter Squash With Peanut Sauce)
Pipián rojo is a peanut sauce from the central Pacific region of Mexico and is typically served over chicken or meat. Here, we pair it with calabeza, or winter squash, for a delicious plant-based twist. Make use of whatever squash is available to you – butternut squash, delicata squash, acorn squash, and kabocha squash all work wonderfully. An Oldways recipe, created in partnership with The Peanut Institute.
6 servings
Ingredients
1/2 cup of dry roasted unsalted peanuts
2 tablespoons of sesame seeds
1 ancho chiles
1 chiles de arbol, (or guajillo or chipotle chiles)
1/4 teaspoon of ground allspice
1/4 teaspoon of cloves
1 teaspoon of italian oregano
1 teaspoon of ground cumin
3 tablespoons of olive oil
1 Roma tomatoes, quartered
1 small of white onion
1 teaspoon of agave syrup, or honey
3/4 teaspoon of salt, divided
1 cup of water
2 medium of winter squash, (roughly 4 pounds total), seeds removed, sliced
1/4 teaspoon of pepper
Instructions
- Preheat the oven to 350°F. On a parchment- or foil-lined baking sheet, evenly spread out the peanuts, sesame seeds, ancho chiles, and chiles de arbol and toast for 5-8 minutes, until fragrant, but not burned. Once cool, brush the peanut and chile mixture into a medium pot and set aside.
- While the mixture toasts, combine the allspice, cloves, oregano, and cumin in a large mixing bowl.
- Raise the oven to 425°F. Add the onion slices and tomato quarters the mixing bowl of spices along with 2 tablespoons of the olive oil. Evenly spread out the coated onions and tomatoes onto the parchment-lined baking sheet. Roast for 10 minutes, then gently flip and roast for another 12 minutes.
- Add the roasted tomatoes and onions to the pot with the peanut and chile mixture, along with the agave, salt and water and bring to a boil. Reduce heat to low and let simmer, covered, for 30 minutes. Remove the sauce from heat, let cool for 10 minutes or so, and then add to a high-powered blender and blend until smooth.
- While the mixture is simmering, drizzle the remaining olive oil on a parchment-lined sheet pan and evenly distribute the squash slices in a single layer, tossing with your hands to make sure the pieces are evenly coated. Season with the pepper and remaining ¼ teaspoon salt. Roast at 425°F for 12 minutes, then flip squash and roast for another 8-15 minutes, until soft and golden.
- Spoon the sauce onto a serving dish, then nestle the squash slices on top. Garnish with a handful of peanuts and additional sauce, if desired.
Estimated Nutritional Information
Calories:
270kcal
Carbohydrates:
36g
Fat:
15g
Saturated Fat:
2g
Fiber:
7g
Protein:
6g
Sodium:
300mg
Sugar:
1g
