Pork Chops and Squash with Pumpkin Seed Vinaigrette

Ingredients

• 3 tablespoons cilantro plus leaves fresh coarsely chopped for garnish
• 0.5 small garlic clove finely grated
• 4 servings kosher salt freshly ground
• 2 tablespoons juice of lime fresh ()
• 5 tablespoons olive oil divided
• 2 tablespoons pumpkin seeds shelled (pepitas)
• 3 pounds winter squash halved seeded cut into 1" wedges (such as acorn, kabocha, delicata, or butternut)

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 425°F.
2. Spread out pumpkinseeds on a large rimmed baking sheet.Toast, tossing once, until just beginning todarken, about 4 minutes.
3. Let cool. Coarselychop; set aside.
4. Toss squash with 1 tablespoon oil on a largerimmed baking sheet; season with saltand pepper. Roast squash, turning occasionally,until golden brown and tender, 35-40 minutes.
5. When squash has been roasting for30 minutes, heat 1 tablespoon oil in a large heavyskillet over medium-high heat. Seasonpork chops with salt and pepper and cookuntil brown, 5-8 minutes. Turn over andcook until pork is cooked through, about3 minutes longer.
6. Whisk garlic, 3 tablespoons chopped cilantro,2 tablespoons lime juice, reserved toastedpumpkin seeds, and remaining 3 tablespoonsoil in a small bowl to combine. Seasonvinaigrette with salt, pepper, and morelime juice, if desired.
7. Divide squash and pork among plates;spoon vinaigrette over. Top with cilantroleaves.
8. Per serving: 470 calories, 28 g fat, 7 g fiber
9. Bon Appétit