Butternut Squash Mole

Butternut Squash Mole

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15 mins. to Prepare

25 mins. Cooking Time

15 mins. Standing Time cooling

55 mins. Total

Servings: 6 servings, about 2/3 cup per serving

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Step 1 of 8

PREHEAT oven to 425° F.

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

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

Step 4 of 8

PLACE chiles and water in blender.

Step 5 of 8

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

Step 6 of 8

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

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

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

Amount Per Serving
Servings: 6 servings, about 2/3 cup per serving
Calories from Fat35
 %Daily Value*
Total Fat 4g6%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 410mg17%
Carbohydrates 18g6%
Dietary Fiber 3g12%
Sugars 4g
Protein 3g
Vitamin A270%
Vitamin C45%
* Percent Daily Values are based on a 2,000 calorie diet.
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