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Roast squash, white mole, pomegranate and radicchio and chimichurri

A simply delicious roasted squash recipe with a Mexican twist from chef Thomasina Miers

A beautiful looking vegetarian main course inspired by the moles (sauces) in Mexico. It is simple to make and even better to eat. The vegetables can be eaten at room temperature or warm, just make sure the mole is warmed in a pan before serving.

Recipes extracted from Thomasina Miers' Create Academy online cookery course - How To Streamline Your Cooking: Building Blocks of Flavour


Serves 4


800g Delica, crown prince or acorn squash
A few sprigs of thyme
A big handful of sage leaves
3tbsp olive oil
1 large head of radicchio, cut into 8 wedges through the stem
1tbsp date molasses

For the white mole

1 white onion, peeled and cut into 8 wedges
4 garlic cloves, unpeeled
100g pine nuts
100g blanched almonds
1⁄4 tsp ground allspice
1⁄2 tsp ground cinnamon
Salt and white pepper
2 1⁄2 tbsp apple cider vinegar

For the chimichurri

1 garlic clove, peeled and very finely chopped
1⁄2 tsp cumin seeds
1 tsp hot paprika or 1 red chilli, chopped
1 bunch coriander, leaves and stems chopped
3 handfuls of parsley leaves, chopped
150ml olive oil
1tbsp sherry vinegar
  1. Method

    Step 1

    Heat the oven to 200C/180C fan/gas 6. Cut the squash in half, remove the seeds, then cut into slices 15-20mm thick, leaving the skin on. Place in a large bowl with the herbs, add the oil and some seasoning and toss with your hands to coat.

    Step 2

    Transfer to a baking tray, making sure there’s a bit of room between each piece. Place in the oven for 35 minutes, adding the radicchio wedges (drizzling them in the final tablespoon of oil as they go in) after 25 minutes until everything is crisp and soft.

    Step 3

    Meanwhile, dry toast the onions and whole garlic cloves in a frying pan, shaking and turning them frequently, for eight to 10 minutes, until charred all over and tender in the middle.

    Step 4

    Put the nuts (reserve about 10g or so of the pine nuts, for decoration) in a blender or food processor, blitz fine, then add 150ml cold water in a steady stream, blitzing until smooth. A good blender will work wonders here. Add the charred onion and garlic, the spices, and a teaspoon of sea salt and pepper to taste, and blitz again for at least 40 seconds.

    Step 5

    Add the vinegar and 175ml water in a slow stream and continue to blitz until smooth. Adjust the seasoning to taste, then put to one
    side until the pumpkin is cooked.

    Step 6

    To make the chimichurri, throw everything except the oil and lime juice in your food processor or blender and pulse blitz until roughly
    chopped. Add the oil and lime and 1⁄2 tablespoon of water and blitz until you have a finely chopped green sauce. Transfer to a small
    bowl and season with salt until it tastes perky.

    Step 7

    Spoon the mole onto plates or one large platter and top with the roasted pumpkin and radicchio. Drizzle over the chimichurri and
    finish with the pomegranate seeds.

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