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Pumpkin seeds (also known as pepitas) have been a staple of Mexican cuisine for centuries, often starring in sauces like tonight’s pipian. We’re making ours with toasted pepitas, lime juice, parsley, and honey, then serving it over smoky Mexican-spiced chicken. To pair with our bright centerpiece, we’re tossing fluffy rice with roasted honeynut squash—a miniature variety of butternut known for its exquisite sweetness.

Ethan Mick

with Pipian Sauce & Roasted Honeynut Squash

Spiced Chicken & Garlic Rice

Boneless, Skinless Chicken Breasts

Long Grain White Rice

Garlic

Lime

Pepitas

Honey

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Parsley

Honeynut Squash

Ingredients

oven

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the **squash**; cut off and discard the ends. Carefully peel the squash; quarter lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Prepare & roast the squash:

While the squash roasts, wash and dry the remaining fresh produce. [Peel](#) and roughly chop the garlic. [Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) Halve the lime crosswise. Roughly chop the parsley leaves and stems.

Prepare the remaining ingredients:

While the squash continues to roast, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the **garlic**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork. Stir in the **lime zest**. Season with salt and pepper to taste. Cover and set aside in a warm place.

Cook the rice:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the **pepitas** and toast, stirring frequently, 3 to 4 minutes, or until lightly browned and fragrant. (Be careful, as the pepitas may pop as they toast.) Transfer to a paper towel-lined plate; immediately season with salt and pepper. When cool enough to handle, transfer to a cutting board and finely chop.

Toast & chop the pepitas:

While the rice continues to cook, pat the **chicken** dry with paper towels; season on both sides with salt, pepper, and the **spice blend**. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.

Cook the chicken:

While the chicken cooks, in a bowl, combine the **chopped** **pepitas**, **honey** (kneading the packet before opening), **the juice of both lime halves**, **half the parsley**, and a drizzle of olive oil. Season with salt and pepper to taste. Add the **roasted squash** to the pot of **cooked rice**. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished rice and **cooked chicken** between 2 dishes. Top the chicken with the sauce. Garnish with the **remaining parsley**. Enjoy!