This Mole Coloradito Casamiento with Roasted Delicata Squash is the perfect fusion of traditional Salvadoran and Mexican cuisines. Casamiento, meaning "marriage" in Spanish, traditionally combines rice and beans and is a staple in Salvadoran cuisine. This version enhances the classic with our rich, complex and everyone's favorite mole coloradito, lending depth to the beans and rice. The roasted delicata squash, tossed in mole and olive oil, adds a caramelized sweetness that complements the savory base. Finished with crumbled queso fresco (or feta), roasted pepitas, and fresh parsley, this dish is the ideal marriage of flavors and textures, celebrating the culinary traditions of both Central America and Mexico.
- 1 tablespoon grapeseed oil
- ¼ cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup mole coloradito starter + 1 tablespoon
- 1/2 cup reserved bean broth
- 1 teaspoon brown sugar + ¼ teaspoon
- 1 ½ cups cooked Ayocote Morado Primary Beans
- 1 cup cooked rice
- 1 delicata squash
- 2 tablespoons olive oil
- Salt to taste
- Roasted pepitas
- Parsley leaves
- Queso fresco, crumbled (or feta)
- Heat the grapeseed oil in a skillet over medium heat. Once hot, add the onions and stir until the onions become translucent.
- Add minced garlic and sauté for a couple of minutes until fragrant.
- Add the reserved bean broth and 1 tablespoon of mole coloradito starter, stirring until the mole starter is fully dissolved. Add the brown sugar and stir until well combined.
- Add the cooked beans and cooked rice to the skillet. Cook over low heat, stirring occasionally, until the beans and rice have absorbed the liquid and the mixture is heated through.
While the beans and rice are cooking, prepare the roasted squash:
- Preheat your oven to 375°F (190°C).
- Cut the delicata squash in half lengthwise and scoop out the seeds.
- Slice the squash into half-moons or rings.
- In a bowl, mix 2 tablespoons of olive oil with 1 tablespoon of mole starter and ½ teaspoon of brown sugar.
- Toss the squash slices with the mole and olive oil mixture and a pinch of salt.
- Place the squash on a baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes or until the squash is tender and slightly caramelized, flipping them halfway through.
- Once the beans and rice are ready, serve them in bowls.
- Top the casamiento with the roasted delicata squash slices, crumbled queso fresco (or feta), roasted pepitas, and parsley leaves for garnish.