I scooped up a few butternut squashes when they were on sale, and they are great because they don’t take up coveted refrigerator space. I can plot and determine a strategy to use them in my cooking. What will I make first? Ina Garten’s Roasted Butternut Squash Salad with a Warm Cider Vinaigrette? Smitten Kitchen’s Squash and Chickpea Moroccan Stew or her Spicy Squash Salad with Lentils and Goat Cheese? The New Spanish Table‘s Lentil and Pumpkin Stew with Roasted Garlic? Joanne’s Tofu, Tempeh and Squash Peanut Butter Mole? Ottolenghi‘s Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses? Fat Free Vegan’s Lemony Quinoa Salad with Butternut Squash? 101 Cookbook’s Borlotti Bean Mole with Roasted Winter Squash? There are so many options to mull over as squash season starts up again.
So how did I narrow my choices? I didn’t have all the ingredients for any of the recipes, so I kept my eyes out for the missing links. While I was walking around the St Lawrence Market, I stumbled upon fresh cranberry beans (borlotti beans). I had bought some dried Romano beans earlier to make the dish, but when I spotted the fresh beans, I couldn’t resist! The Borlotti Bean Mole was the chosen one. How could I not have chosen it initially? It has lots of great ingredients – caramelized onions, roasted butternut squash, ground almonds, some kale is thrown in for greenery and it is smothered in a spicy chocolate mole sauce. Now, all I had to do was also find some kale. :)
My favourite part of St Lawrence Market is the Saturday morning farmer’s market in the North building. For early risers like me, it is great because it is probably one of the only places to buy groceries at 6am in the morning! :) I spotted a bunch of kale for $2. Let me not fool you, this bunch was HUGE. It could not fit into my bicycle pannier, it was that big. It did not even fit in my refrigerator. I had to store it outside on my balcony! And when I measured out 3 oz of kale for this recipe, I needed one leaf. Just one leaf!
I have never had a Mexican mole before. For the other newbies out there, it is pronounced mo-lay, not mole like the skin lesion. I was corrected, thanks Rob! My Mexican modesty was revealed! ;)
While I generally am a bit apprehensive with traditionally spicy dishes, I really enjoyed this. I modified Heidi’s recipe (who in turn adapted it from Wild Garlic, Gooseberries and Me) to increase the beans and squash, and I used Aleppo chili flakes instead of the jalapeno peppers. The chocolate softens the spicy kick. I otherwise kept things the same and really enjoyed it. It takes a while to make, at least an hour prep, with a further 2 hours of slow cooking, but you have a wonderfully fragrant meal. I think you could skip the 2 hour cooking time, if you really need to. It would still taste great. Everything was basically cooked before it went in and when I snuck in a lick before I popped it into the oven, it was very tasty. It was also slightly colourful at this point. Two hours later, the flavours were more robust, deeper, darker and savoury but it was still great beforehand. The cranberry beans are creamy, the squash is sweet, the kale has a slight bite to it and it is smothered in a spicy chocolate sauce. Who says you can only have chocolate as a sweet treat? It is wonderful savoury as well. :) Enjoy!
Cranberry Bean Mole with Roasted Butternut Squash
2 cups fresh cranberry beans (borlotti beans) – can also substitute dry Romano or pinto beans
2 cups butternut squash, peeled and seeded
drizzle of olive oil
a handful of big leaves of kale (3 1/2 ounces)
2 tablespoons olive oil
1 medium onion, chopped
1/2 tsp Aleppo chili flakes
2 garlic cloves, chopped
1 pound of fresh plum tomatoes, chopped or 14-ounce can
2 teaspoons smoked paprika
1/4 cup ground almonds, toasted
2 ounces 70% dark chocolate, broken into pieces
1 teaspoon salt
1. Preheat oven to 350F. Bring a large saucepan of water to a boil, add the borlotti beans and cook for about 10-15 minute until they are just cooked or even slightly undercooked. Drain and cool under cold running water, and set aside.
2. Cut the squash flesh into good-sized chunks, about 2 cm squares, place them in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F.
3. Cut the kale across the leaf into 2cm slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chili flakes gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2 hours.