Calabeza con Pipián Rojo (winter squash with peanut sauce)

Instructions

1. Preheat the oven to 350°F. On a parchment- or foil-lined baking sheet, evenly spread out the peanuts, sesame seeds, ancho chiles, and chiles de arbol and toast for 5-8 minutes, until fragrant, but not burned. Once cool, brush the peanut and chile mixture into a medium pot and set aside.
2. While the mixture toasts, combine the allspice, cloves, oregano, and cumin in a large mixing bowl.
3. Raise the oven to 425°F. Add the onion slices and tomato quarters the mixing bowl of spices along with 2 tablespoons of the olive oil. Evenly spread out the coated onions and tomatoes onto the parchment-lined baking sheet. Roast for 10 minutes, then gently flip and roast for another 12 minutes.
4. Add the roasted tomatoes and onions to the pot with the peanut and chile mixture, along with the agave, salt and water and bring to a boil. Reduce heat to low and let simmer, covered, for 30 minutes. Remove the sauce from heat, let cool for 10 minutes or so, and then add to a high-powered blender and blend until smooth.
5. While the mixture is simmering, drizzle the remaining olive oil on a parchment-lined sheet pan and evenly distribute the squash slices in a single layer, tossing with your hands to make sure the pieces are evenly coated. Season with the pepper and remaining ¼ teaspoon salt.  Roast at 425°F for 12 minutes, then flip squash and roast for another 8-15 minutes, until soft and golden.
6. Spoon the sauce onto a serving dish, then nestle the squash slices on top. Garnish with a handful of peanuts and additional sauce, if desired.