Pour 4 cups of boiling water over the pepitas in a heat-proof bowl and let sit for about 10 minutes.
While this soaks, prepare the pumpkin filling. Preheat oven to 400°F and line a baking sheet with parchment paper.
Cut the pumpkin in half, drizzle it with 1 tablespoon olive oil and sprinkle with ¼ teaspoon each salt and pepper. Place face down on the parchment-lined baking sheet. Addthe garlic cloves and halved and seeded jalapeños for the spicy pepita crema to the pan.
Roast for 20 minutes. After 20 minutes, remove the garlic cloves and jalapeños and set them aside. Continue baking until the pumpkin or squash is completely soft, about 25 more minutes. Remove from heat and let cool just enough to touch.
While the pumpkin roasts, prepare the pepita crema. Drain the pepitas well and add them to a food processor or high-powered blender along with the roasted jalapeño, salt, lime juice, and ¾ cups of the water. Blend until completely smooth and just runny enough to drizzle, adding up to ½ cup more water to reach desired consistency.
Meanwhile, caramelize the onions. Heat 1 teaspoon olive oil in a large skillet over low heat and place a cup full of water nearby. Add the onion to the skillet with a pinch of salt. Cook, stirring, until the onion begins to caramelize. Stop stirring and increase the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour 2-3 tablespoons of water into the pan to deglaze it, using a spatula to scrape up any brown bits and stirring them into the onion. Repeat this process until the onion has been thoroughly caramelized, 10-15 minutes. Set aside.
When the pumpkin is soft and slightly cool, turn the pumpkin halves over, scoop out the seeds and discard (or save them for roasting later!).
Scoop out the cooked pumpkin flesh into a medium bowl. Peel and mince the roasted garlic. Mash the pumpkin with smoked paprika, ½ teaspoon salt, and minced roasted garlic.
Roll your taquitos. Fill each tortilla with 3 tablespoons pumpkin filling, a tablespoon caramelized onions, and 1-2 tablespoons grated Grand Cru cheese. Roll each taquito up tightly, nestling them in a casserole pan to keep them rolled.
Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, pan fry the taquitos for 2-3 minutes per side, until golden brown and crispy. Transfer to a serving dish and repeat with all taquitos.
Meanwhile, mix the crema with lime juice until it's thin enough to drizzle, adding a teaspoon of water at a time, if needed.
Serve taquitos warm drizzled with roasted jalapeno pepita crema, lime crema, and sprinkle with toasted pepitas.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.