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Export 12 ingredients for grocery delivery
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
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