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1
Make the pepita puree: Heat oven to 350 degrees.
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2
Toss the pepitas with 1 teaspoon of the olive oil and roast until evenly browned, 5 to 7 minutes.
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3
Remove from oven and allow to cool.
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4
Set aside 2 tablespoons of the cooled pepitas and place remaining pepitas in a blender with 3/4 cup vegetable stock.
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5
Puree, drizzling in the remaining olive oil.
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6
Add lemon juice and season with salt and pepper to taste.
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7
Puree again, adding more broth if necessary for a consistency that is slightly thinner than tomato paste.
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8
Cook the shallots: Bring a large saucepan of lightly salted water to a simmer.
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9
Meanwhile, in another large saucepan, combine the vinegar, sugar, cinnamon, cloves, bay leaf, star anise and red pepper flakes.
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10
Bring the vinegar mixture to a boil, reduce heat to low and cover and simmer for 5 minutes.
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11
Prepare a large bowl of ice water.
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12
Blanch the shallots in the simmering water for 2 minutes.
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13
Using a slotted spoon, transfer to the bowl of ice water until cooled, then drain well.
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14
Add the shallots to the vinegar mixture and simmer for 1 minute.
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15
Transfer to a bowl and allow to cool.
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16
Cover and refrigerate for up to 1 week; bring to room temperature before using.
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17
Make the squash: Heat oven to 450 degrees.
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18
Fill a large pot halfway with lightly salted water and set over high heat to bring to a simmer.
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19
Prepare a large bowl of ice water.
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20
Spread paper towels across two baking sheets and set aside.
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21
Using one type of squash at a time, blanch in the simmering water until tender but not falling apart.
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22
The delicata and butternut squash may take about 2 minutes; the kabocha may take slightly longer.
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23
Be careful not to overcook.
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24
As soon as the squash are blanched, remove with tongs or a slotted ladle and plunge into the ice water.
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25
When they have cooled, transfer to paper towels.
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26
Pat the squash with paper towels and allow to dry well; they will not brown when roasted if the surfaces are not dry.
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27
Spread all the squash on 2 large baking sheets and season with salt and pepper.
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28
Drizzle with oil and rub the surfaces to coat well.
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29
Roast until the squash starts to color, 5 to 10 minutes.
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30
Meanwhile, spread the pepita puree on a large platter or individual plates, creating an even layer about 1/8-inch thick.
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31
Transfer the roasted squash to the platter or plates on top of the puree, arranging it loosely to show off the different shapes.
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32
Disperse a cup of the drained pickled shallots among the squash.
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33
Garnish with the remaining pepitas, and serve warm.
