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Butternut Squash Mole

Butternut Squash Mole
15 min
25 min
6 servings, about 2/3 cup per serving
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Key Ingredients


  • 3 cups cubed butternut squash
  • 1 tablespoon extra virgin olive oil
  • 1 cup water
  • 2 dried California chiles, stems and seeds removed
  • 1/2 cup chopped onion
  • 1 roma tomato, chopped
  • 2 tablespoons toasted pepitas
  • 1 clove garlic, finely chopped
  • 2 teaspoons NESCAFÉ Café de Olla Instant Coffee Beverage Granules
  • 1 teaspoon kosher salt
  • 1 1/2 cups low-sodium chicken broth

Make It

Step 1
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.
Step 2
Microwave water in small bowl until hot. Add chiles; rehydrate for 5 minutes or until soft. Place chiles and water in blender. Add onion, tomato, pepitas, garlic, coffee granules and salt; blend until combined. Add cooled squash and broth; cover. Blend until combined. Add additional broth if necessary until desired consistency.
Step 3
Heat large skillet over medium heat. Add sauce; bring to a boil. Reduce heat to low; cook for 5 minutes.
Step 4
Serve sauce over any meat of your choice: chicken, beef or pork. Also delicious over rice and vegetables. Top with additional pepitas, if desired.

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