Roasted Squash with Mole Almendrado

Ingredients

• 3 large (about 3 1/2-ounce) plum tomatoes
• 1/3 cup roughly chopped white onion (from 1 small [8-ounce] onion)
• 2 garlic cloves (unpeeled)
• 1/2 cup slivered almonds
• 2 ancho chiles (about 1 ounce), stemmed and seeded
• 2 whole cloves
• 1 (4-inch) cinnamon stick
• 4 pitted Medjool dates (about 2 1/4 ounces)
• 2 1/4 cups vegetable broth, divided
• 1/4 cup plus 3 tablespoons olive oil , divided
• 3 1/4 teaspoons kosher salt, divided
• 1 medium (2 1/2-pound) kabocha squash (unpeeled), seeded and cut into 3/4-inch-thick wedges
• 2 tablespoons buttermilk
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons pure maple syrup
• Flaky sea salt , to taste
• Cooked beluga lentils or black lentils

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