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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Roast the Squash
In a mixing bowl, toss the diced butternut squash with the remaining olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for about 25-30 minutes or until tender and slightly caramelized.
- 3
Make the Chimichurri
In a blender, combine the chopped parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and salt. Blend until smooth, adding a bit of olive oil to reach desired consistency.
- 4
Prepare the Mole Sauce
In a small bowl, combine the cocoa powder, brown sugar, and chicken broth. Whisk until smooth. Pour this mixture into the pot with the short ribs and bring to a simmer. Cover and transfer to the oven.
- 5
Slow Cook the Ribs
Cook the short ribs in the oven for about 2.5 to 3 hours, or until they are fork-tender. Check occasionally and add more broth if necessary.
- 6
Serve
Plate the roasted squash alongside the short ribs and drizzle with chimichurri and mole sauce. Enjoy!
