Mole Coloradito With Roasted Fall Squash Recipe

Name: Mole Coloradito With Roasted Fall Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces chilies, ancho stemmed and seeded; 4 ounces chilies, guajillo stemmed and seeded; 6 prunes; 2 tablespoons raisins; 1/4 cup sliced almonds; 1/4 cup roasted peanuts; 1/4 cup pecans; 1/4 cup pumpkin seeds; 2 tablespoons sesame seeds; 1 tablespoon peppercorn; 1 tablespoon Mexican oregano; 2 teaspoons crushed ceylon cinnamon sticks; 5 whole cloves; 2 fresh bay leaves (or dried); 2 large avocado leaves; 3 3 quarts turkey stock or 3 quarts low sodium chicken broth; 1/4 cup schmaltz; 5 roma tomatoes, cored; 1 head garlic; 1/2 plantain, peeled (very ripe, black); 1/2 white onion, halved; kosher salt; 2 ounces bittersweet chocolate, chopped; 2 lbs kabocha squash, peeled, seeds removed, cut into 1-inch wedges; 2 delicata squash or 2 dumpling squash, seeds removed, cut into 1-inch rings; 3 honeynut squash (or quartered if large) or 1 small butternut squash, halved (or quartered if large); 1/4 cup olive oil; crushed arbol chile (for serving); radish, sliced (for serving); fresh parsley leaves (for serving)

Servings: persons

4 ounces chilies, ancho stemmed and seeded
4 ounces chilies, guajillo stemmed and seeded
6 prunes
2 tablespoons raisins
1/4 cup sliced almonds
1/4 cup roasted peanuts
1/4 cup pecans
1/4 cup pumpkin seeds
2 tablespoons sesame seeds
1 tablespoon peppercorn
1 tablespoon Mexican oregano
2 teaspoons crushed ceylon cinnamon sticks
5 whole cloves
2 fresh bay leaves (or dried)
2 large avocado leaves
3 3 quarts turkey stock or 3 quarts low sodium chicken broth
1/4 cup schmaltz
5 roma tomatoes, cored
1 head garlic
1/2 plantain, peeled (very ripe, black)
1/2 white onion, halved
kosher salt
2 ounces bittersweet chocolate, chopped
2 lbs kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata squash or 2 dumpling squash, seeds removed, cut into 1-inch rings
3 honeynut squash (or quartered if large) or 1 small butternut squash, halved (or quartered if large)
1/4 cup olive oil
crushed arbol chile (for serving)
radish, sliced (for serving)
fresh parsley leaves (for serving)
pumpkin seeds, toasted (for serving)
white onion, sliced (for serving)

1
Place a rack in middle of oven; preheat to 350u00b0. Toast ancho, guajillo, prunes and raisins on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, about 5 minutes. Let cool slightly and transfer to a food processor. Toast almonds, peanuts, pecans, pumpkin seeds, sesame seeds, peppercorn, oregano, cinnamon, clove, bay leaves and avocado leaves until nuts are lightly browned and spices are very fragrant, 8-10 minutes. Let cool slightly and transfer to food processor with chile mixture. Puree until finely ground but not paste-like. Bring chile puree, stock and lard to a boil in a large heavy pot, reduce to low, cover and simmer for 1 hour.
2
Meanwhile, increase oven to 450u00b0. Roast tomatoes, garlic, plantain and onion on a rimmed sheet tray until softened and browned in spots (vegetables should still hold their shape), 25-35 minutes. Let cool slightly and transfer to a medium bowl. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into tomato mixture. Scrape into simmering chile mixture, cover and simmer over low heat for another hour, mixture will be very fragrant and slightly reduced. Remove from heat, stir in chocolate and let cool 15 minutes.
3
Transfer to a blender, working in batches if necessary, and puree until very smooth and thick; season with salt.
4
Position racks in the upper and lower thirds of the oven; preheat to 450u00b0. Divide squash among two large rimmed baking sheets. Drizzle with oil; season with salt. Roast, tossing occasionally, until squashes are golden brown and tender, 30-35 minutes for kabocha and butternut and 20-25 minutes for delicata and honey nut. Let cool slightly.
5
Ladle mole onto a large serving platter, top with roasted squash, crushed chile de arbol, sliced radish, parsley leaves, toasted pumpkin seeds and sliced white onion.
6
Do ahead: mole can be made 3 days ahead, cover and chill.

1407

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 4 ounces chilies, ancho stemmed and seeded, 4 ounces chilies, guajillo stemmed and seeded, 6 prunes, 2 tablespoons raisins, and more.

Yes, Mole Coloradito With Roasted Fall Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mole Coloradito With Roasted Fall Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions