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Butternut Squash Mole
NESCAFÉ® US
Butternut Squash Mole
Level
Easy
Prep
15 min
Cook
25 min
Servings
6 servings, about 2/3 cup per serving
Watch Video
Key Ingredients
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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