Pumpkin mole with pistachio salsa picante

By: Paul Wilson
From: Taqueria
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. 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
500g	butternut pumpkin, peeled and cut into 3 cm cubes
100ml	agave syrup or honey
100ml	freshly squeezed lime juice
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
1/2	jicama, finely diced, (see Latin Larder)
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

Preheat the oven to 190°C.
To make 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.
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.
Place the pumpkin in a large bowl. Add the agave syrup, 80 ml lime juice, 1½ 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.
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.
Combine the two pumpkin mixtures, add the tahini, the remaining lime juice and oil and mix well. Add the onion, coriander and jalapeño and stir to combine. Season with habanero sauce and salt. Set aside.
To serve, transfer the pumpkin mole into a serving dish and top with the pistachio salsa.

Tags:: Mexican

Pumpkin mole with pistachio salsa picante

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