Acorn squash molé is the best way to celebrate autumn flavors with a new take on a classic traditional Mexican dish. This authentic recipe consists of a several seeds and nuts, a combination of chilis, and multiple spices.
Molé
Nothing can compare to a homemade molé and there is no sauce that tastes quite like it. The flavors of molé are very complex and recipes often contain 20-30 ingredients.
Molé takes time, various steps, and as I said, several ingredients. Because of this, you will not often find a homemade molé in American-Mexican restaurants. The complex flavors of the sauce can be too much for an inexperienced palette.
Molé recipes often require the addition of corn tortillas or some type of bread to thicken the sauce. We love our acorn squash recipe because it eliminates the need for an additional thickening agent, it helps mellow out some of the intense flavors that can overwhelm some, and it is gluten-free and low carb.
What you will need:
- Acorn squash
- Sunflower seeds
- Sesame seeds
- Peanuts
- Pecans
- Oil
- California chilies
- Guajillo chilies
- Negro chilies
- Mulato chilies
- 1/2-1 chipotle chili in adobo (to taste)
- Tomatoes
- Onions
- Garlic cloves
- Coriander
- Star anise
- Cinnamon stick
- Cloves
- Cumin
- Raisins
- Sweetener
- Chicken stock or vegetable stock
- Bay leaves (if making chicken)
- Salt
Nutrition Facts
This recipe makes about seven cups. Each serving is two-thirds cup and approximately contains 196 calories, 14.6 grams of fat, 10.6 grams of net carbs, and 6.5 grams of protein. These calculations are for the sauce only and does not factor in any optional ingredients.
These numbers are provided in good faith, are not concrete, and are calculated to the best of our ability.
How to Make Acorn Squash Molé
Cut the acorn squash in half and remove the seeds. (The recipe only calls for one cup, so there is only the need to roast half of the squash). Place on an oven safe pan and place in a 425° oven for 45 minutes or until the squash is fork tender. This can be done the night before, if desired.
Bring about three cups of water to a boil. Place the dried chilies in a shallow dish and pour the boiling water over the top, let sit.
Peel and cut one or two (if making chicken) of the onions in half, chop the tomatoes in half, peel the garlic cloves, set aside. Measure the nuts and seeds, and spices and set aside.
Heat a large skillet over medium heat. Add a couple tablespoons of peanut oil, canola, or vegetable oil. Place the onions, garlic, and tomatoes in the skillet and char on all sides, remove from the skillet and place into a blender.
Place the spices in the skillet and toast until aromatic, about three to five minutes, constantly stirring. Remove, place in a spice grinder, then place in the blender. Add the nuts and seeds to the skillet, lightly toast, then add to the blender.
Remove the chilies from the water and remove the seeds and membranes, then add to the blender. Add the raisins, one cup of squash, chipotle in adobo sauce, sweetener, chicken stock (until desired consistency), and salt to taste. Puree the mixture.
Vegetarian
If serving over squash, make sure to roast extra when roasting the squash to incorporate into the molé. Use a variety of squash, and chop into cubes if you like a little extra texture and flavor Alternatively, serve over cauliflower. Roast whole florets or sauté riced cauliflower.
Spoon the mole sauce over your vegetables, garnish with sesame seeds (optional).
Chicken
Start the chicken first. Using whole bone-in chickens always provides the best flavor and with satisfy everyone’s desire for white or dark meat. If you don’t like cutting up a chicken, or aren’t feeding a crowd, buy your favorite cut, but do remove the skin.
Place the chicken in a large pot and generously cover with water. Place garlic cloves, onion, and bay leaves in the pot. Skim the “foam” off the top throughout cooking.
Once the chicken is finished cooking, bring to a boil, reduce to a simmer 40 minutes, use the broth for the recipe. Transfer the chicken into the mole sauce. Serve and garnish with sesame seeds (optional).
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Acorn Squash Molé
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 7 cups 1x
- Category: Main Meals
- Method: Stove Top/Roasting
- Cuisine: Mexican
- Diet: Gluten Free
Description
Acorn squash is the best way to celebrate autumn flavors with a new take on a classic traditional Mexican dish.
Ingredients
For the Sauce:
1 cup Acorn squash
1/4 cup Sunflower seeds
1/3 cup Sesame seeds
1/2 cup Peanuts
1/2 cup Pecans
2-4 TBL Oil
2 California chilies
2 Guajillo chilies
2 Negro chilies
2 Mulato chilies
1/2-1 chipotle chili in adobo (to taste)
2 Tomatoes
1 Onion
3-4 Garlic cloves
20 Whole Coriander Seeds
1 Whole Star anise
1 Cinnamon stick
3 Cloves
10 Whole Cumin Seeds
1/4 cup Raisins
1-2 TBL Brown Sweetener
4-4/12 cups Chicken stock or vegetable stock
2 tsp Kosher Salt
For the Chicken:
4-5 lb chicken
1 whole onion, quartered
3-4 garlic cloves, whole
2 bay leaves
water
Instructions
For the Sauce:
Cut the acorn squash in half and remove the seeds. ONLY ONE CUP IS REQUIRED. Place on an oven safe pan and place in a 425° oven for 45 minutes or until the squash is fork tender. This can be done the night before, if desired.
Bring about three cups of water to a boil. Place the dried chilies in a shallow dish and pour the boiling water over the top, let sit.
Peel and cut one or two (if making chicken) of the onions in half, chop the tomatoes in half, peel the garlic cloves, set aside. Measure the nuts and seeds, and spices and set aside.
Heat a large skillet over medium heat. Add a couple tablespoons of peanut oil, canola, or vegetable oil. Place the onions, garlic, and tomatoes in the skillet and char on all sides, remove from the skillet and place into a blender.
Place the spices in the skillet and toast until aromatic, about three to five minutes, constantly stirring. Remove, place in a spice grinder, then place in the blender. Add the nuts and seeds to the skillet, lightly toast, then add to the blender.
Remove the chilies from the water and remove the seeds and membranes, then add to the blender. Add the raisins, one cup of squash, chipotle in adobo sauce, sweetener, chicken stock (until desired consistency), and salt to taste. Puree the mixture.
For the Chicken:
Start the chicken before beginning the sauce.
Place the chicken in a large pot and generously cover with water. Place garlic cloves, onion, and bay leaves in the pot. Skim the “foam” off the top throughout cooking.
Once the chicken is finished cooking, bring to a boil, reduce to a simmer 40 minutes, use the broth for the recipe. Transfer the chicken into the mole sauce. Serve and garnish with sesame seeds (optional).
Notes
*Vegetarian Options-See Above
Nutrition
- Serving Size: 2/3 cup
- Calories: 196
- Fat: 14.6 grams
- Carbohydrates: 10.6 net
- Protein: 6.5 grams
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