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Squash with kale and cashew mole
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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.
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.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1171kJ
This recipe was first published in December 2019.
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