Roasted Squash and Pumpkin Seed Mole Bowls

By Peggie

Ingredients

• 1 large butternut squash, peeled and cut into 1" chunks
• 3 tbsp. olive oil
• 1/2 c. raw shelled pumpkin seeds, plus more for garnish
• 1/2 tsp. cumin seeds
• 1/2 tsp. dried oregano
• 1/2 onion, cut into wedges
• 2 tomatillos, husked and halved
• 2 cloves garlic, halved
• 1 jalapeno chile, sliced
• 3/4 c. vegetable stock
• 1/2 c. coconut milk
• 1/2 c. parsley, chopped
• 1/4 c. packed cilantro, chopped, plus more for garnish
• Lime wedges, for garnish
• Cooked rice, for serving

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 400 degrees F. Toss squash with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange on baking sheet; roast 35 to 40 minutes or until squash is tender, stirring occasionally.
Meanwhile, in 10" skillet, toast pumpkin seeds, cumin seed and oregano on medium 3 minutes or until fragrant, stirring. Remove from heat; set aside. In same skillet, heat remaining 1 tablespoon olive oil on medium. Add onion, tomatillos, garlic and jalapeno; cook 5 minutes or until slightly browned. Place vegetables, pumpkin seeds and spice mixture in blender or food processor. Pulse a few times; then add stock, coconut milk, parsley, cilantro, 3/4 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Makes 3 cups.
Return mixture to skillet; simmer on medium stirring often, 15 to 20 minutes or until slightly thickened. Divide rice and squash among 4 bowls; dollop with sauce. Serve remaining sauce on the side. Garnish with cilantro and lime wedges.