Pipian Verde Pumpkin Seed Sauce with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant green mole verde sauce made from toasted pumpkin seeds and herbs, served over tender roasted seasonal vegetables. This mexican-inspired vegetarian ready in about 50 minutes blends pumpkin seeds (pepitas), toasted, packed fresh cilantro leaves, packed fresh parsley leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 260 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 260 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium zucchini, 2 medium peeled carrots, 1 medium red bell pepper, and 1 medium red onion wedges with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, bring a small pot of water to boil. Add 5 husked tomatillos and cook for 5 minutes until softened. Drain.
  3. Step 3: In a blender, combine 1/2 cup toasted pumpkin seeds, cooked tomatillos, 1 cup fresh cilantro leaves, 1/2 cup fresh parsley leaves, 1 seeded chopped jalapeño, 3 garlic cloves, 1/2 chopped white onion, 1 cup vegetable broth, 1 tbsp olive oil, and 1 tsp salt. Blend until smooth and vibrant green.
  4. Step 4: Transfer sauce to a saucepan and simmer over low heat for 10 minutes to meld flavors, stirring occasionally until slightly thickened.
  5. Step 5: Pour warm pipian verde sauce over the roasted vegetables and gently toss to coat. Serve hot as a hearty vegetarian main or side dish.

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Frequently asked questions

How long does Pipian Verde Pumpkin Seed Sauce with Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pipian Verde Pumpkin Seed Sauce with Roasted Vegetables?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pipian Verde Pumpkin Seed Sauce with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pipian Verde Pumpkin Seed Sauce with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pipian Verde Pumpkin Seed Sauce with Roasted Vegetables?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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