Roasted Pumpkin with Poblanos, Pinenuts, Israeli Cous Cous & Chiltomate

Chiltomate is a cooked salsa indigenous to Mexico and the Yucatan. You can't get any more simple than this red sauce roasted until tender and blended until smooth. While I serve this sauce over pumpkin and grains, don't forget it next time you make enchiladas or want a simple dip for chips.

Caramelized pumpkin & poblano peppers tossed with tender Israeli cous cous, buttery pinenuts, sweet raisins and a spicy tomato sauce with garlic and chiles.

Chiltomate
2 hot house tomatoes, quartered
1/3 cup yellow onion, small dice
2 garlic cloves, smashed
1 jalapeno, seeded, roughly chopped
2 tbl extra virgin olive oil
salt and pepper
3 tbl roughly chopped cilantro leaves
1 tsp balsamic vinegar

Preheat the oven to 425.
Toss the tomatoes, onion, garlic, jalapeno and olive oil with salt and pepper and roast on a baking sheet for 20 minutes.
Transfer to a blender along with the cilantro and vinegar and blend until smooth.
Transfer to a small pot and bring to a simmer. Cook for 15 minutes and taste to adjust seasonings.

Roasted Pumpkin with Poblanos and Israeli Cous Cous
1 medium sized pumpkin, peeled& seeded, medium dice
1 poblano pepper, medium dice
2 tbl extra virgin olive oil
1 tsp cinnamon
1 tsp cumin
salt and pepper
1 cup water
1/2 cup israeli cous cous
1/4 cup raisins
3 tbl toasted pinenuts
3 tbl chopped cilantro

Preheat the oven to 425.
Toss the pumpkin and poblano with olive oil, cinnamon, cumin, salt and pepper. Roast for 25 minutes until the pumpkin is tender and caramelized.
While the pumpkin is cooking, bring the water to a boil and add the cous cous. Simmer for 8 minutes until tender. Drain any excess water. Season with salt and pepper.
Toss the roasted pumpkin with cous cous, raisins, pinenuts and cilantro. Serve with chiltomate sauce.