Step 1

1 For the squash: Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Arrange the squash on a rimmed baking sheet

Step 3

3 Drizzle with the olive oil, then season lightly with salt and pepper

Step 4

4 Roast for about 15 minutes, until lightly browned

Step 5

5 Let cool

Step 6

6 For the mole: In a medium saute pan over medium heat, heat the oil until it shimmers

Step 7

7 Stir in the onion; cook for about 5 minutes, until softened

Step 8

8 Add the poblano and yellow chiles and cook until softened, about 5 minutes

Step 9

9 Add the garlic and tomatillos and cook until softened, about 8 minutes

Step 10

10 Pour in the water and add the pistachios; cook for about 5 minutes, then remove the mixture from the heat

Step 11

11 Combine 1 cup of cilantro leaves, the hoja santa and spinach in a blender, then add the cooked mixture

Step 12

12 Remove the center knob from the lid so steam can escape; place a towel over the opening to avoid splatter

Step 13

13 Blend for about 3 minutes, until smooth

Step 14

14 Taste, and season with salt, as needed

Step 15

15 Transfer the warm mole to a wide serving bowl

Step 16

16 Add the roasted squash and top with the remaining 1/2 cup of cilantro leaves and 1/2 cup of assorted greens