Introducing the Perfect Squash Recipe for a Family Get-Together

If you are a foodie who treasures new recipes, you should check out this favourite fall food — roasted squash with the right amount of almond sauce.
This mole almendrado, made with rehydrated ancho chiles, spices, and Medjool dates, turns into a delightful dish you wouldn’t stop licking!

Ingredients (Serves 6)

● 3 ½ large plum tomatoes

● 1/3 cup chopped white onions

● 2 unpeeled garlic cloves

● 2 whole cloves

● 1 cinnamon stick, 4-inch

● 2 ancho chiles, stemmed and seeded

● ½ cup slivered almonds

● Sea salt for flavor

● Cooked black or beluga lentils

● 1 medium unpeeled kabocha squash, seeded and cut into ¾-inch-thick wedges

● 2 tablespoons buttermilk

● 1 tablespoon apple cider vinegar

● 1 ½ teaspoons maple syrup

● 3 ¼ teaspoons kosher salt (divided)

● 4 pitted Medjool dates

● 21/4 cups vegetable broth (divided)

● ¼ cup plus 3 tablespoons olive oil (divided)


Step 1:

In a cast-iron skillet, cook tomatoes, onions, and garlic, for 10 minutes. Transfer to a bowl for five minutes and cover with plastic wrap. Remove the wrap, discard the peels from the garlic, and put the mixture into a blender.

Step 2:

In another skillet over low flame, cook almonds, chiles, cloves, and cinnamon stick together, and stir them for three minutes. Single out the chiles and the cinnamon stick into a saucepan, and put the almonds and cloves with the vegetable mixture in a blender.