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1
In a large, dry skillet, toast 1 cup of the seeds over medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally.
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2
Remove and let cool.
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3
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.
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4
Remove from the heat and let cool slightly.
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5
In a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover.
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6
Bring to a boil and simmer until tender.
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7
Drain.
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8
In a second pot, combine the green beans and remaining teaspoon of salt in water to cover.
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9
Bring to a boil and simmer until tender.
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10
Drain, reserving 1/2 cup of liquid.
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11
To make the sauce, pulse the roasted squash seeds in a blender or food processor.
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12
Add the tomatillo mixture and the 1/4 cup of the reserved string bean cooking liquid.
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13
Puree on high speed until smooth, adding more reserved cooking liquid as needed.
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14
Season, to taste, with pepper and cayenne.
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15
Strain the sauce through a medium strainer.
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16
Combine the cooked potatoes and green beans in a bowl.
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17
Toss with the sauce and remaining 1/2 cup of nuts, and refrigerate for 1 hour before serving.
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18
Serve chilled.
