Pumpkin seeds are used in many parts of Mexico, such as this vegetable Pipian, a family dish typical of Mayan food.
- 24 small onions
- 6 cloves garlic
- ½ tsp oregano
- 5 allspice berries
- ½ tsp black pepper
- ¼ tsp cinnamon
- 1 cup squash
- 1 chayote
- 1 cup green beans
- 1 medium carrot
- 2 medium tomatoes, chopped
- Salt and pepper to taste
- 1 cup pumpkin seeds
- ¼ habanero or other chile to taste
- 2 Tbsp pumpkin seed oil
Heat a pan on medium-high. Place onions and garlic, unpeeled, in a pan and grill on all sides. Remove garlic when it’s cooked. Remove onions a few minutes later when the skin is black.
Meanwhile, grind spices and cube vegetables into 1-inch pieces.
Peel and quarter the cooked onions. Place in a pot with tomatoes, 3 cloves garlic, vegetables and half the spices. Salt and pepper, then add ¾ cup water. Stir well. Bring to a boil and steam until the vegetables are tender (12-15 minutes).
Meanwhile, toast pumpkin seeds in a pan until they start to crackle and smell. Set 3 tablespoons aside and place the rest in a food processor with remaining grilled garlic and chile. Reduce to a powder.
When the vegetables are tender, add lemon juice to the food processor with pumpkin seed powder and grind until smooth. Pour the sauce in the pot and simmer for 2 minutes.
Transfer vegetables to a platter. Serve garnished with pumpkin seeds and a splash of olive oil.
A variation of the Avial from The Spice Trekkers Cook at Home