Even with the best intentions, I sometimes forget to meal plan the night before.
Transfer broth mixture to tomato mixture in blender.Set mole aside.. Heat 1 tablespoon oil in a large saucepan over medium-low.
Stir in mole and 2 teaspoons kosher salt, and bring to a simmer over medium.Reduce heat to low; partially cover, and simmer, stirring often, until consistency is similar to heavy cream and reduced to about 2 1/2 cups, about 20 minutes.If mole is too thick, add up to 1/4 cup broth to reach desired consistency.
Cover and keep warm over low..While mole simmers, spread squash in an even layer on a large rimmed baking sheet; drizzle evenly with 2 tablespoons oil, and sprinkle evenly with 3/4 teaspoon kosher salt.
Roast in preheated oven until squash is lightly golden on both sides and tender when pierced with a fork, 25 to 30 minutes, flipping once halfway through roasting time.
Remove squash from oven, and set aside..Velvety spinach and tender shaved brussels sprouts are combined with garlic-infused double cream — heavy cream that has been simmered until reduced by half for extra richness — in this vegetable-forward dish.
A splash of lemon juice cuts through the buttery vegetables and adds a touch of brightness.Serve this as a creamy side dish or on a plate with crudités and crackers for a crowd-pleasing appetizer.. Cook Mode.
fresh brussels sprouts.9-ounce) package.