MOLE PIPIAN

WITH NIXTAMALIZED SQUASH, AGRODOLCE, MICRO SPINACH BURGUNDY™

Ingredients

• Micro Spinach Burgundy™

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™

Instructions

FOR THE MOLE PIPIAN:

1. 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. 
2. Transfer to a blender and purée until smooth. Season with salt and set aside.

FOR THE AGRODOLCE:

1. In a saucepan over medium flame, add all ingredients. 
2. Simmer 20 minutes. Transfer mixture to a blender and purée until smooth. 
3. Set aside.

FOR THE ROASTED SQUASH:

1. Preheat oven to 350° F. In a large bowl, combine squash and olive oil. Season with salt.
2. Transfer squash to a sheet tray and roast 20 minutes, or until golden brown and tender. 
3. In a mixing bowl, add roasted squash and toss with Agrodolce to coat. Set aside.

TO ASSEMBLE AND SERVE:

1. Place Mole Pipian in the center of a serving plate. Add Roasted Squash. Garnish with pepita seeds and Fresh Origins® Micro Spinach Burgundy™.