Ingredients

1 1/2 cups shelled squash or pumpkin seeds
4 medium tomatillos (about 1 cup), husked and quartered
1/2 cup roughly chopped yellow onions
1 garlic clove, peeled and crushed
1 pound potatoes, peeled and cubed
2 teaspoons salt
1 pound green beans, cut diagonally into 1-inch pieces
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne

Directions

In a large, dry skillet, toast 1 cup of the seeds over
medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally. Remove and let cool. Add
the tomatillos, onions and garlic to the skillet and cook over medium-low heat until the skins are slightly
charred, 8 to 10 minutes, stirring occasionally. Remove from the heat and let cool slightly.

In a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover. Bring to a boil and

simmer until tender. Drain.

In a second pot, combine the green beans and remaining teaspoon of salt in water to cover. Bring to a boil and
simmer until tender. Drain, reserving 1/2 cup of liquid.

To make the sauce, pulse the roasted squash seeds in a blender or food processor. Add the tomatillo mixture
and the 1/4 cup of the reserved string bean cooking liquid. Puree on high speed until smooth, adding more
reserved cooking liquid as needed. Season, to taste, with pepper and cayenne. Strain the sauce through a
medium strainer.

Combine the cooked potatoes and green beans in a bowl. Toss with the sauce and remaining 1/2 cup of nuts, and
refrigerate for 1 hour before serving. Serve chilled.