Butternut Squash Mole Poblano
Served on our Arroz Verde Green Rice
1 large Butternut Squash, peeled, seeded and chopped into cubes
1 large onion, sliced
2 cloves garlic, chopped
1 bay leaf
1 jar Tio Pablo Mole Poblano 210g
1 packet Tio Pablo Arroz Verde 35g
1 tsp olive oil
300g jasmine rice
½ cup chopped, fresh coriander
½ cup crumbled feta
Place Butternut Squash, onion, garlic and bay leaf into a slow cooker. Add the mole paste and fill the empty jar with water. Pour water on top of vegetables and loosely stir through.
Cook on high heat for about 3 hours, until the squash has cooked through and is soft.
While mole is cooking, cook Arroz Verde per instructions on packet, using olive oil and jasmine rice.
Dish out rice and top with a healthy spoonful or two of mole. Top with fresh coriander and feta.
Serve warm. Feeds 2-4