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Recipe

Butternut Squash Mole

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  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 servings, about 2/3 cup per serving

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

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  • Step 1 of 8
    1

    PREHEAT oven to 425° F.

  • Step 2 of 8

    PLACE squash on large baking sheet. Drizzle with oil; mix to combine. Roast for 20 minutes or until golden. Allow to cool.

  • Step 3 of 8

    MICROWAVE water in small bowl until hot. Add chiles; rehydrate for 5 minutes or until soft.

  • Step 4 of 8
    4

    PLACE chiles and water in blender.

  • Step 5 of 8
    5

    ADD onion, tomato, pepitas, garlic, coffee granules and salt; blend until combined.

  • Step 6 of 8
    6

    ADD cooled squash and broth; cover. Blend until combined. Add additional broth if necessary until desired consistency.

  • Step 7 of 8

    HEAT large skillet over medium heat. Add sauce; bring to a boil. Reduce heat to low; cook for 5 minutes.

  • Step 8 of 8

    SERVE sauce over any meat of your choice: chicken, beef or pork. Also delicious over rice and vegetables. Top with additional pepitas, if desired.

Nutrition Facts

Amount Per Serving
Servings: 6 servings, about 2/3 cup per serving
Calories 110
Calories from Fat 35
%Daily Value*
Total Fat 4g 6%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 410mg 17%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 3g
Vitamin A 270%
Vitamin C 45%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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