Roasted Chicken and Acorn Squash With Cilantro Pumpkin Seed Pesto | Oregonian Recipes

Ingredients

• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 3 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon allspice
• 8 bone-in chicken thighs
• 1 small acorn squash, seeded and cut into 1 inch wedges (leave unpeeled)
• Salt and freshly ground black pepper
• 2 cups cilantro leaves (lightly packed)
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1/2 to 1 serrano chile pepper, chopped
• 1 medium garlic clove, chopped