Preheat oven to 425°F (220°C). Toss the root vegetables, squash, cauliflower, and fingerling potatoes in a large bowl with 3 tbs olive oil, smoked paprika, ground cumin, 1.25 tsp sea salt, and 0.5 tsp black pepper until evenly coated. Spread in a single layer on two rimmed baking sheets (do not overcrowd). Roast for 25–30 minutes, turning once halfway through, until vegetables are tender and edges caramelize. Remove from oven and keep warm.

Final seasoning

When roasted, drizzle remaining 1 tbs olive oil over the vegetables and adjust seasoning to taste with the remaining 0.25 tsp sea salt and 0.25 tsp black pepper. Gently toss to combine.

Grilled Seasonal Greens

Preheat a grill pan or cast-iron skillet over medium-high heat. Toss the trimmed greens with 1 tbs olive oil, lemon zest and 1/2 tsp fine sea salt. Working in batches, press greens onto the hot surface for 30–45 seconds per side until wilted and slightly charred but still bright. Remove and keep warm. If using a grill, briefly char directly over flame.

Ancestral Red Sauce (Smoky Corn & Chili Romesco‑style)

Prepare and blend sauce

If you have not already, roast the red bell pepper and tomato under a broiler or on a grill until charred on all sides; place in a bowl and cover to steam 10 minutes, then peel and seed. In a small skillet, toast the almonds over medium heat until fragrant, about 2–3 minutes. In a blender or food processor combine roasted red peppers, roasted tomato, grilled corn kernels, toasted almonds, torn bread, garlic, smoked paprika, sherry vinegar, 2 tbs olive oil, coarse salt and optional chile flakes. Pulse to a slightly coarse, spreadable texture. If too thick, add 1 tbs water or olive oil to reach desired consistency. Taste and adjust vinegar, salt or chile. Transfer to a serving bowl and drizzle remaining 1 tbs olive oil on top.

Ancestral Green Sauce (Herbed Aji Verde inspired)

Blend bright herb sauce

In a blender or food processor, combine cilantro, parsley, diced jicama/cucumber, garlic, seeded green chile, lime juice, Greek yogurt (or neutral oil for vegan), 2 tbs olive oil, and 1/2 tsp coarse salt. Pulse until a bright green, slightly textured sauce forms. Add water 1 tbs at a time if you need to thin; final consistency should be pourable but clingy. Taste and adjust salt or lime.

Pickled Vegetables & Garnishes

Quick pickled red onions (if not prepped)

For quick pickles: thinly slice a small red onion and place in a jar. Heat 1/2 cup vinegar (white or apple cider) with 1/2 cup water, 1 tbs sugar and 1 tsp salt until dissolved. Pour hot brine over onions, cool to room temperature, then refrigerate for at least 20 minutes. Use 1/2 cup pickled onions for plating.

Toast pumpkin seeds in a dry skillet over medium heat, stirring, until they pop and are fragrant, about 3–4 minutes. Keep an eye to prevent burning. Crumble queso fresco if using and prepare lime wedges.

Assembly & Service

Arrange warm roasted vegetables on a large platter or individual plates. Nestle grilled greens alongside. Spoon the ancestral red sauce in 2–3 places across the platter and drizzle/pipe the green sauce in contrasting lines or dollops. Scatter pickled red onions and toasted pepitas over the vegetables. Finish with crumbled queso fresco (optional) and lime wedges on the side. Serve warm, encouraging diners to combine bites with both sauces for layered flavor.