Roast squash, white mole, pomegranate and radicchio and chimichurri

Name: Roast squash, white mole, pomegranate and radicchio and chimichurri
Yield: Serves 4
Ingredients: 800g Delica, crown prince or acorn squash; A few sprigs of thyme; A big handful of sage leaves; 3tbsp olive oil; 1 large head of radicchio, cut into 8 wedges through the stem; 1tbsp date molasses; 1 white onion, peeled and cut into 8 wedges; 4 garlic cloves, unpeeled; 100g pine nuts; 100g blanched almonds; 1⁄4 tsp ground allspice; 1⁄2 tsp ground cinnamon; Salt and white pepper; 2 1⁄2 tbsp apple cider vinegar; 1 garlic clove, peeled and very finely chopped; 1⁄2 tsp cumin seeds; 1 tsp hot paprika or 1 red chilli, chopped; 1 bunch coriander, leaves and stems chopped; 3 handfuls of parsley leaves, chopped; 150ml olive oil; 1tbsp sherry vinegar

A simply delicious roasted squash recipe with a Mexican twist from chef Thomasina Miers

By Thomasina Miers

25 March 2022

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A beautiful looking vegetarian main course inspired by the moles (sauces) in Mexico. It is simple to make and even better to eat. The vegetables can be eaten at room temperature or warm, just make sure the mole is warmed in a pan before serving.

Recipes extracted from Thomasina Miers' Create Academy online cookery course - How To Streamline Your Cooking: Building Blocks of Flavour