zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Squash with kale and cashew mole

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Squash with kale and cashew mole

    Mole (pronounced 'moll-ay') is a Mexican umbrella term for a thousand sauces made from ground nuts, herbs and spices. This recipe features a fresh-tasting one made with coriander, parsley and tarragon.

    • Preparation time: 15 minutes, plus overnight soaking
    • Cooking time: 40 minutes
    • Total time: 55 minutes, plus overnight soaking

    Serves: 6-8

    Ingredients

    1 large garlic clove
    10 sprigs fresh thyme, leaves picked
    ½ tsp salt
    3 tbsp olive oil
    1 medium butternut squash
    2 tbsp blanched hazelnuts, toasted and roughly chopped
    2 tbsp pomegranate seeds
    pecorino romano, to serve (optional)

    MOLE
    70g cashew nuts, soaked overnight in water
    25g small kale leaves
    1 garlic clove
    ½ x 28g pack coriander
    ½ x 25g pack flat leaf parsley
    ¼ x 20g pack tarragon
    1 lime, juice
    35ml extra virgin olive oil
    2 salad onions
    ½ tbsp cider vinegar

    Method

    1. Preheat the oven to 220˚C, gas mark 7. In a pestle and mortar, smash the garlic clove and thyme leaves with the salt; mix in the olive oil. Cut the butternut squash in half, deseed, then cut into 1cm-thick wedges and toss in the garlicky oil on a baking tray. Roast for 35-40 minutes, until the squash is soft and slightly charred at the edges.

    2. Make the mole while the squash is cooking. Whizz the soaked cashews in a blender with 100ml of the soaking water, then add the rest of the mole ingredients. Blend to a smooth purée. It should be the consistency of double cream; thin it down with more water or olive oil, if needed, then season.

    3. Warm the mole gently in a pan over a low heat, then pour onto a large plate and lay the squash on top. Scatter over the hazelnuts and pomegranate seeds. Shave over some pecorino, if using.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary