Name: Butternut Squash Mole
Cuisine: Mexican
Ingredients: 3 cups cubed butternut squash; 1 tablespoon extra virgin olive oil; 1 cup water; 2 dried California chilesstems and seeds removed; 1/2 cup chopped onion; 1 roma tomatochopped; 2 tablespoons toasted pepitas; 1 clove garlicfinely 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.