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
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.
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.
Toast the pumpkin seeds, cumin seeds, and oregano until fragrant in a large skillet with high sides (4 minutes). Toss frequently to prevent burning.
Transfer toasted seeds into a blender and process until finely ground.
In the same skillet, heat oil over medium high heat. Add onions, tomatillos, garlic, jalapenos and cook until slightly browed (5 minutes).
Place vegetables in a blender and add diluted vegetable broth concentrate, cilantro, parsley, epazote and salt. Blend until pureed.
Pour mixture back into skillet and add the ground pumpkin seed mixture. Let simmer until flavors are melded. Stir occasionally for about 15 minutes.