There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
2
3
5
4
1
3
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
Step 2
Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
Step 3
When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
Step 4
Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
Step 5
Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.