Chicken Breast with Kale Pipian - Ends + Stems with Chef Alison

Ingredients

• 2 Delicata Squashs
• 1 pound Yukon Gold Potatoes (small, or other yellow variety)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Kosher Salt (divided)
• 1 pound Chicken Breast (boneless/skinless, sliced into 4 filets or even pieces)
• 1 ⁄ 4 Yellow Onion (thinly sliced)
• 3 cloves Garlic (crushed)
• 1 6-ounce can Tomatillos (or 4 fresh tomatillos, or ½ cup tomatillo salsa)
• 1 bunch Lacinato Kale (small bunch, ribs and stems removed, leaves torn)
• 4 Tablespoons Pepitas
• 1 Lime (zest and juice)
• 1 teaspoon Ground Cumin
• 1 Pomegranate
• 2 ounces Cotija Cheese (or parmesan, optional)