Unlike Cinqo de Mayo, Dia de los Muertos (Day of the Dead) is actually a legit Mexican holiday. Like pre-Conquista legit. Yet for some reason I’ve never really celebrated it. Maybe just because it comes right on Halloween (and Celts trump Mexicans in our Euro-centric culture). But this year I decided this would be an awesome choice for new-recipe day. After some internet research, and the sad acknowledgement that I am not skilled enough to make skull-shaped cakes, I decided to make Roasted squash with mole verde. However, I didn’t have pepitas, or more than one kind of chili and had already gone to the store, so what I made is a fairly bastardized version of mole verde. Oh well. My ancestors are Russian, so I doubt they will care.
1/2 a medium butternut squash, chopped into reasonable chunks
1-2 tsp cumin
1-2 tsp cinnamon
Chop the butternut squash and toss with the oil and spices until thoroughly coated. Bake at 400 degrees for 30 minutes or so, until the squash is tender (as in can be easily pierced with a fork). Once its done, remove from the pan, and let cool. While that is going on, make the mole verde.
Mole Verde (sorta)
1/3 onion, minced
3-4 cloves garlic,minced
1/2 a poblano pepper, roasted and chopped
1/3-1/2 cup cilantro, chopped
1/2 cup vegetable broth
Mix the onion, garlic, pepper, and cilantro in a bowl. Remember to chop everything extremely fine. In theory, you should stick it all in a food processor, but chopping is fine, provided you make everything very small. Heat some olive oil in a frying pan, and add the onion-cilantro mixture. Saute for about 5 minutes, then add the vegetable broth. Cook for another 5 minutes or so, and then add the roasted squash. Cook until the squash are heated through, then serve.
This dish is awesome. Not particularly spicy, but seriously flavorful. I’ve been making not-spicy Mexican food as of late, which is tasty, but a little peculiar. You can serve this solo, with rice, or with tortillas. I served it with home-made (yes, that’s right) tortillas which almost worked. They were a little too crumbly and fell apart, but I am still pretty freaking proud of myself. I was out of white wine (and forgot to buy tequila) so I served it with a lighter-style beer. I didn’t realize until after I’d finished making it that this meal was totally vegan. My policy is that I don’t make “vegan food” but I do make food that happens to be vegan. Song of the week: Smooth by Santana featuring Rob Thomas. Cause Santana is a guitar god (just ask Rolling Stone) and I totally love this song. And listened to it a lot while cooking. Also, fun fact, Santana is a San Franciscan.