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).