Recipe was originally from Rick Bayless (Green Chile Adobo) and adapted by Chef John from Food Wishes blog/you tube. You can also make an aioli with the pesto by adding some to a little mayo for another dipping sauce. Goes great with Potato Puffs.
PESTO: Roast the serrano chilis and garlic cloves in a hot cast iron skillet, turning occasionally until chilis are blistered and garlic is starting to scorch and soften. While that going on, roast the pablano over stove top open flame until charred and blackened on all sides. Wrap in a paper towel and allow to steam. Remove serranos and garlic to a bowl and allow to cool until they can be handled.
Peel garlic cloves, remove stems and skins from serranos and split open to scrape out seeds. If the skin of the serranos don't want to come off, that's OK. You don't have to remove it. Unwrap and split open pablano to remove skin, stem, and seeds.
Stuff cilantro and parsley into high speed pepper. Add peppers and garlic. Add salt and EVOO. Blend by pulsing, scraping down sizes until pretty smooth, fairly fine puree but not sompletely smooth.
NOTE FROM CHEF JOHN: You can add the lime right to the pesto if you’re going to use it all at once as a sauce for something, but this seems to keep longer in the fridge without it added in, and so I prefer to add it to whatever I’m using it with instead.
SQUASH: Preheat oven to 450F. Cut squash in half and core. You do not need to peel. Cut them into 1" pieces. Transfer onto baking sheet and add EVOO, salt and pepper. Roast in oven for 30 minutes or so, or until just barely tender and starting to caramelize and turn golden in spots. Just fork tender...not mushy or crispy. Transfer to bowl and top with lime juice and a couple spoonfuls of the pesto and the goat cheese and mix until combined and smooth, creamy dressing has formed, covering the squash. Transfer to a serving platter and top with additional goat cheese and pumpkin seeds.
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|Serving Size: 1 Serving (318g)
|Recipe Makes: 4 Servings
|Calories from Fat: 61 (41%)
|Amt Per Serving
|Total Fat 6.8g
|Saturated Fat 2.5g
|Monounsaturated Fat 3.2g
|Polyunsanturated Fat 0.6g
|Total Carbohydrate 23.9g
|Dietary Fiber 6.7g
|Sugars, other 17.2g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 149
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