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Butternut Squash Tower with Red Bulgur Wheat

An ideal appetizer to split during the fall and winter months, this layered dish combines the hearty flavors of Butternut squash and kale with the nutty notes of Mexican mole.


1 tsp. mole paste

1/2 cup vegetable stock

1/2 cup crema

1 cup red bulgur wheat, cooked

1/2 cup Ready-Set-Serve Shredded Kale (plus more for garnish)

1 cup Butternut squash, peeled and roasted until soft

1 Tbsp. pepitas, lightly roasted

Edible flower petals for garnish, optional


Heat mole paste and stock, whisking until smooth. Remove from heat and add crema; whisk until smooth. Mix together bulgur wheat, kale, and all but one tablespoon of the mole sauce.

Using a greased mold, layer soft Butternut squash and bulgur-kale mixture. Glaze top with remaining mole sauce.

Garnish with edible flowers (if desired), shredded kale, and pepitas.