Butternut Squash Mole
Gluten free & vegan
  • 1/2 small red onionpeeled and cut into very thin semicircles
  • 1/4cup + 1 Tbsp lime juicedivided
  • 3/4tsp kosher saltdivided
  • 1medium butternut squash
  • 1Tbsp grapeseed oil or avocado oil
  • 15oz can no-salt-added diced tomatoes
  • 2 garlic clovesroughly chopped
  • 1small yellow onionroughly chopped
  • 1 chipotle chili pepper in adobo sauceroughly chopped
  • 1Tbsp adobo sauce(from chipotle chili peppers)
  • 1/2tsp ground cinnamon
  • 1tsp dried oregano
  • 1/2tsp ground cumin
  • 2 Medjool datespitted and roughly chopped
  • 1/4cup smooth almond butter, peanut butter, or sunflower seed butter
  • 3oz unsweetened chocolate, choppedplus extra for garnish
  • 15oz can Black beansdrained and rinsed
  1. Place large, rimmed baking tray in oven before preheating oven to 400 F.
  2. In medium-sized stainless steel or glass bowl, place thinly sliced onion along with 1/4 cup lime juice and 1/4 tsp salt. Scrunch mixture with your hands until onions have wilted slightly and set aside while preparing rest of dish.
  3. To prepare butternut squash, peel, cut in half lengthwise, deseed, and cut each half crosswise into 1/2-inch semicircles. Place in large bowl along with oil and 1/4 tsp salt. Toss to combine, then tumble onto preheated baking tray, spreading out into a single layer. Roast squash until tender but not mushy, about 25 minutes.
  4. Meanwhile, prepare mole sauce. To bowl of blender, add diced tomatoes along with their liquid, garlic, onion, chipotle chili pepper, adobo sauce, cinnamon, oregano, cumin, dates, and remaining 1 Tbsp lime juice and 1/4 tsp salt. Purée until smooth.
  5. Transfer smooth sauce to medium saucepan and place over medium heat. Bring to a simmer, while stirring often, and cook for 4 minutes. Add almond butter and chocolate, stirring until melted and smooth. Stir in three-quarters of black beans and let cook, stirring constantly, just until beans have warmed through, about 1 minute. Remove saucepan from heat.
  6. To serve, spread warm mole sauce in thick layer over bottom of serving platter. Pile roasted squash on top and scatter with remaining black beans and drained, pickled red onions. If desired, finely grate some extra unsweetened chocolate overtop for garnish. Consider serving this dish accompanied by soft corn tortillas to mop up all the delicious mole.
Recipe Notes

Per serving: 244 calories; 6 g protein; 16 g total fat (5 g sat. fat); 25 g total carbohydrates (8 g sugars, 7 g fiber); 322 mg sodium

Sauce boss

Play within the framework of this recipe to vary the mole as you wish: nut or seed butters to make it creamy, different dried fruits for sweetness, your favorite roasted chilies for heat, and your favorite chocolate for body and richness.