I ended up with three quart mason jars full of seeds once all my squash were cut up and pureed. I searched and searched for a way to get the hulls off, with no luck. I did find instructions saying to crack the seeds with a rolling pin or mallet and then drop them into water, and the hulls should float while the rest of the seed sinks. That didn't work. Most of the seeds just got split in half, with the meat staying inside the seed.
Finally I gave up. On page 223, Rick Bayless says unhulled seeds can be used, though he prefers hulled seeds. Yes, but that defeats the point of using my own homegrown seeds!
After straining the sauce, I was alarmed at how much volume was left behind in the strainer, even after lots of scraping and pushing through the mesh. Good thing I put extra pumpkin seeds in. There's got to be an easier way to do this. I did end up with a lovely smooth, creamy sauce when done, with plenty of nutty pumpkin seed flavor.
Another change I made to the recipe was that Bayless cooks the chicken (he uses six skinless bone-in chicken breasts), along with some zucchini and chayote squash separately, and then adds them to the sauce. I used one cut-up whole chicken (free range of course), and calabacitas for the squash. It sounded like a lot of trouble to cook everything separately, so I browned the skinned chicken pieces in a pot, and then added the squash and the pipian and braised them in the sauce until done. This is similar to the technique he uses with his turkey mole, so I don't know why he has it different with the chicken.
Here is the result. I served the chicken and squash with his arroz blanco, which is like a rice pilaf with lime juice, and some fried plantains. Tortilla soup was the first course, and for dessert we had his Mexican chocolate strudel cake, which is one of his "contemporary" recipes.
It was very good, and this recipe uses a lot of things I can grow myself: garlic, thyme, marjoram, bay leaves, epazote, pumpkin seeds, tomatillos, chiles, and cilantro. That's just about everything besides the chicken and olive oil, though the chicken was still locally raised.
Now if I could just figure out how to get the hulls off the pumpkin seeds so I could save myself a lot of trouble straining.