Roast squash, white mole, pomegranate and radicchio and chimichurri

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.