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For a shoulder-season vegetable dish, you can’t do better than fall pumpkin combined with tart chimichurri, the Argentine sauce usually slathered over steaks.
MAKE AHEAD: The pumpkin can be roasted, then refrigerated for up to 1 week; warm it in a small skillet over medium heat or in the microwave before serving. The chimichurri can be refrigerated for up to 2 weeks; let it come to room temperature before tossing with the just-cooked soba noodles.
4 to 6 servings
One 3-pound sugar or pie pumpkin , sliced in half and seeded
2 cloves garlic, smashed
3/4 cup raw hulled pumpkin seeds (pepitas), toasted (see NOTE)
2 cups chopped flat-leaf parsley, plus more for optional garnish (from 1 bunch)
1 cup chopped cilantro, plus leaves for optional garnish (from 1 bunch)
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon olive oil
1 teaspoon salt, plus more as needed
1/2 teaspoon crushed red pepper flakes
30 ounces (from two 15-ounce cans) cooked, no-salt-added black beans, rinsed and drained (about 3 cups)
8 ounces dried soba noodles
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