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    Squash with kale and cashew mole

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    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


    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)

    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


    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.

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


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