Mole Pipian

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy

Chef Michael Diaz de Leon of BRUTØ | Denver

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Adapted by StarChefs | december 2022

INGREDIENTS:

Mole Pipian:
Neutral oil
2 carrots
1 red onion 
1 Gala apple
1 acorn squash 
½ cup chopped ginger 
½ cup chopped turmeric 
½ cup chopped garlic 
½ shallot 
½ cup canola oil
6 guajillo chiles
1 cup pepita seeds 
1 tablespoon cumin seeds
1 tablespoon coriander seeds 
1 tablespoon mustard seeds
1 tablespoon white pepper s
½ cup white miso
4 cups coconut milk 

Agrodolce:
½ cup dried cherries 
½ cup apple cider vinegar 
½ cup granulated sugar 
1 habanero pepper
½ cup pepitas 

Roasted Squash:
1 acorn squash, cut into wedges 
½ cup extra-virgin olive oil 
Kosher salt

To Assemble and Serve:
¼ cup pepita seeds
Fresh Origins micro spinach burgundy

METHOD:

For the Mole Pipian:
In a large pot over medium heat, heat oil. Sauté carrots, onion, apple, squash, ginger, turmeric, garlic, and shallot until soft. Reduce heat. Add remaining ingredients and simmer 30 minutes. Transfer to a blender and purée until smooth. Season with salt and set aside.

For the Agrodolce:
In a saucepan over medium flame, add all ingredients. Simmer 20 minutes. Transfer mixture to a blender and purée until smooth. Set aside.

For the Roasted Squash:
Preheat oven to 350℉. In a large bowl, combine squash and olive oil. Season with salt. Transfer squash to a sheet tray and roast 20 minutes, or until golden brown and tender. In a mixing bowl, add roasted squash and toss with Agrodolce to coat. Set aside.

To Assemble and Serve:
Place Mole Pipian in the center of a serving plate. Add Roasted Squash. Garnish with pepita seeds and Fresh Origins micro spinach burgundy. 

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