Mole Bowl with Roasted Squash and Pumpkin Seeds

A vegan recipe so good that you won’t even notice there’s no meat in it!

Ingredients

• 1 large butternut squash, peeled and cut into 1″ chunks

• 3 tbsp of olive oil

• 1/2 cup of raw shelled pumpkin seeds, plus more for garnish

• 1/2 tsp of cumin seeds

• 1/2 tsp of dried oregano

• 1/2 an onion cut into wedges

• 2 tomatillos husked and halved

• 2 cloves of garlic, halved

• 1 jalapeno chile sliced

• 3/4 cup of vegetable stock

• 1/2 cup of coconut milk

• 1/2 cup of parsley chopped

• 1/4 cup packed cilantro, chopped, plus more for garnish

• Lime wedges for garnish

• Cooked rice, for serving

Directions

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.

2. 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.

3. 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.

Serves: 4

*From Good housekeeping test kitchen