I tried a recipe from Stephen Pyles’ Southwestern Vegetarian and it was okay. The family devoured it, but it lacked a little punch. Pretty much everything in the recipe comes from my “pantry” stock, so it was really easy to make in a pinch. Next time around, I’ll probably up the portion of pumpkin seeds, add more lemon juice and maybe a dash of ancho puree into it.
Served it on linguini with some powdered chile and fresh parmesan on top.