ROASTED BUTTERNUT SQUASH WITH MOLE COLORADITO, KALE AND PEPITAS

Try this delicious butternut squash with mole recipe for an unexpected twist on a traditional Thanksgiving side dish. The roasted squash is comforting and classic, the kale and pepitas add the perfect pop of green, and the mole coloradito brings all the flavor and sauciness. Serve it as a side at your holiday table, or as a healthy main dish, all winter long.

INGREDIENTS 

1 medium size butternut squash, seeded, peeled and cut into medium chunks 

1/2 white onion, small diced 

1 small bunch of young kale, torn into pieces

½ cup Pepitas, toasted 

Olive oil

Sea salt

Black pepper

½ a bottle ¡Ya Oaxaca! Mole Coloradito

Purslane substitute parsley to garnish

METHOD

Preheat the oven to 400*

In a bowl season the butternut squash pieces with olive oil, sea salt and fresh ground black pepper. Put on a roasting pan and put in the oven for 25 -30 minutes. 

Heat a saute pan with a little olive oil and when it's hot, add the onion. When it’s translucent, add the kale and season with salt and pepper, stirring. 

Heat the mole in a sauce pan and put on a serving plate.  Add the sauteed greens on top. Add the roasted butternut squash and sprinkle with the toasted pumpkin seeds. 

Garnish with purslane or parsley on top. 

Serve immediately and enjoy!