Roasted sweet dumpling squash stuffed with poblano peppers, Spanish onions, smoked bacon and toasted corn, served over a spicy mole Coloradito..
For the Sauce
Simmer 1/4 cup mole Coloradito paste (a somewhat complicated combination of Ancho and Guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon, banana and pumpkin seeds) with 3/4 cup vegetable stock. Keep warm.
For the Roasted Squash
Split, trim and seed one or more small, suitable baking squash (such as the thin-skinned sweet dumpling variety, shown here). Scoop out and discard the stringy fibers, leaving 1/2 inch flesh. Brush with ghee or melted butter, season with salt and smoked pepper and roast in a 375 degree oven until tender and caramelized, about 40 minutes. Keep warm.
For the Filling
4 pieces of un-cured smoked bacon, cut into large dice
1 Poblano pepper, coarsely chopped
1/2 red bell or sweet pepper, coarsely chopped
1/2 Spanish onion, coarsely chopped
1/2 cup fresh corn kernels
1-2 cloves garlic, minced
salt and pepper
Cook the bacon in a heavy skillet until nearly crisp. Add vegetables and continue to cook until barely tender. Fill the cavity of the squash with the vegetable mixture, season with salt and pepper and return to the oven until heated through, about 7 minutes.
Spread mole in the center of a warmed plate and place roasted squash on top. Toss some toasted pumpkin seeds and a little chopped cilantro at it and serve immediately.
This post is part of Real Food Wednesdays!