Add the scallion whites and lemon zest and cook over high heat for 30 seconds.
Remove squash from oven, and set aside..In a small bowl, whisk together buttermilk, vinegar, maple syrup, remaining 1/4 cup oil, and remaining 1/2 teaspoon kosher salt until combined; drizzle evenly over roasted squash on baking sheet.. Pour about 1/3 cup mole on each of 6 plates; top evenly with roasted squash wedges, drizzling any remaining buttermilk mixture from baking sheet over squash.
Sprinkle with flaky sea salt to taste.Serve with warm cooked lentils.. To Make Ahead.The mole can be made up to 2 days in advance.
Reheat over low, and add vegetable broth if needed to thin to desired consistency..Rich, nutty aged white: R. López de Heredia Viña Tondonia Viña Gravonia Blanco.(Keep screen awake).
1/4 teaspoon ground cumin.
(15-ounce) can black beans, rinsed and drained.With blender running, slowly and steadily drizzle in olive oil; process until combined, about 1 minute.
Pour Lemon-Olive Oil Cream into prepared tart shell.Press plastic wrap against surface.
Chill until firm and set, at least 6 hours and preferably overnight (12 hours)..Prepare the Italian Meringue:.
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