1small whole head of Garliccut off the top, drizzle with oil, season with salt & pepper and wrap in aluminum foil
1CPumpkinor Butternut Squash if you can't find baking pumpkins, diced
Canned Chipotle Chileto taste
Canned Tomatilloto taste
Salt & Pepperto taste
1-1/2tspPumpkin Pie Spice
Preheat oven to 425 degrees.
On one sheet pan, place the diced pumpkin (or butternut squash if you can't find it). On the other pan, place the onion and tomatoes. Toss with a small amount of oil and season all with salt and pepper.
Cut the top off of one small whole head of garlic. Drizzle with oil and season with salt and pepper. Wrap in aluminum foil and place on the sheet pan with the tomatoes. Roast until tender and golden.
Allow the roasted veggies to cool for just a few minutes, setting the squash cubes aside for later.
Place the tomatoes and onions into a food processor. Unwrap the garlic and squeeze the cloves into the processor, discarding the outer garlic paper. You can use as much or as little as you'd like.
Add the pumpkin puree, sugar, pie spice. Pulse just a few times before adding the chipotle and tomatillo. I don't measure these two. It's all by taste, so start off slow. You can always add but you can't take away.
Taste for seasoning and add salt and pepper if necessary.