Pumpkin mole with pistachio salsa picante

Pumpkin mole with pistachio salsa picante

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

Avocados are seasonal and at certain times of the year they skyrocket in price. So this recipe thinks outside the box of the traditional approach to guacamole, celebrating the eternally popular pumpkin (winter squash). Thanks to a growing interest in farmers’ markets there are more heirloom varieties popping up to choose from. Butternuts are a favourite of mine because of their flavour and open, moist texture. They make a perfect filling for enchiladas or quesadillas too. The pistachio salsa adds a tart element and helps cut through the sweetness of the pumpkin. Serve with blue corn (tortilla) chips.

Ingredients

Quantity Ingredient
goat’s crema, to taste
micro coriander, to garnish

Pumpkin mole

Quantity Ingredient
500g butternut pumpkin, peeled and cut into 3 cm cubes
100ml agave syrup or honey
80ml freshly squeezed lime juice, plus 11/2 tablespoons
70ml olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
sea salt, to taste
65g tahini
1 red onion, finely chopped
1 handful coriander leaves, chopped
1 jalapeno, finely chopped
habanero hot sauce, to taste

Pistachio salsa picante

Quantity Ingredient
100g pistachio nuts
80ml olive oil
1/2 teaspoon ground cumin
sea salt, to taste
1/4 jicama, finely diced
1/2 small red onion, finely diced
1-2 jalapenos, finely chopped
1 small handful oregano leaves, finely chopped
1 small handful tarragon leaves, finely chopped
80ml freshly squeezed lime juice
2 teaspoons pistachio paste
1 garlic clove, finely grated
habanero hot sauce, to taste

Method

  1. Preheat the oven to 190°C.
  2. To prepare the pistachio salsa, spread the pistachio nuts on a baking tray, drizzle with a little of the oil and sprinkle with the cumin and salt. Roast for 5 minutes, or until lightly toasted. Allow to cool slightly then roughly smash using a mortar and pestle.
  3. Combine the toasted pistachio nuts with the jicama, onion, jalapeño, oregano and tarragon in a small bowl. In a separate bowl, whisk the remaining oil, lime juice, pistachio paste and garlic together. Pour over the pistachio mixture and stir to combine. Season with habanero sauce and salt. Set aside.
  4. To prepare the pumpkin mole, place the pumpkin in a large bowl. Add the honey, the 80 ml lime juice, 11⁄2 tablespoons of the oil, the spices and salt and toss to combine. Transfer to a baking tray and cover with aluminium foil. Bake for 30–40 minutes, until tender.
  5. Transfer half of the pumpkin to a medium bowl and coarsely mash. Place the remaining pumpkin and its marinade in a blender or food processor and purée.
  6. Combine the 2 pumpkin mixtures, add the tahini, the second measure of lime juice and the remaining oil and mix well. Add the onion, coriander and jalapeño and stir to combine. Season with habanero sauce and salt. Set aside.
  7. To serve, transfer the pumpkin mole into a serving dish, top with the pistachio salsa and and serve with goat’s crema. Sprinkle with micro coriander to garnish. Serve with corn chips, if desired.

Paul’s tip

  • You can simply boil the pumpkin in salted water until soft. Drain and mash with a fork. Season with honey, lime juice and spices and top with your favourite salsa. Or simply marinate, roast, crush and blend pumpkin with lime juice, chilli and coriander (cilantro) leaves.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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