Roasted Squash & Pumpkin Seed Mole
16 servings
2 cups Pumpkin seeds, shelled
½ tbsp Cumin seeds
½ tbsp Dried oregano
¼ cup Vegetable oil
12 oz White onion, cut into wedges
4 oz Garlic cloves, halved
2 lbs Tomatillos, husked and halved
2 oz Jalapeno peppers, sliced
½ cup Golden Raisins
¼ cup Matriark Upcycled Vegetable Broth Concentrate (¼ cup mixed with 4 cups warm water)
2 cups Cilantro, coarsely chopped
1 cup Flat-leaf parsley, chopped
½ cup Epazote, chopped
1 tsp Salt
5 lbs Acorn Squash, cut in large wedges
3 oz Avocado Oil
2 tbsp Salt
½ tbsp Black Pepper
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Preheat oven to 400°F. Coat squash wedges with oil, then season with salt and pepper. Place squash, on a parchment paper–lined baking sheet.
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Bake in preheated oven for 35 to 30 minutes. Flip squash after 15 mins ensuring both side turn golden. Reserve and keep warm till service.
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Toast the pumpkin seeds, cumin seeds, and oregano until fragrant in a large skillet with high sides (4 minutes). Toss frequently to prevent burning.
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Transfer toasted seeds into a blender and process until finely ground.
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In the same skillet, heat oil over medium high heat. Add onions, tomatillos, garlic, jalapenos and cook until slightly browed (5 minutes).
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Place vegetables in a blender and add diluted vegetable broth concentrate, cilantro, parsley, epazote and salt. Blend until pureed.
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Pour mixture back into skillet and add the ground pumpkin seed mixture. Let simmer until flavors are melded. Stir occasionally for about 15 minutes.