Mole Coloradito with Seasonal Roasted Squash Medley
Indulge in the rich and complex flavors of Mole Coloradito paired with a delightful medley of roasted fall squashes. This vibrant dish marries the earthy, smoky notes of traditional Mexican mole with the sweetness of seasonal squash, making it a perfect centerpiece for any gathering. Packed with a variety of ingredients such as chocolate, nuts, and spices, this recipe not only highlights stunning flavors but also showcases the beauty of autumn produce. Ideal for impressing family and friends, this dish is both comforting and sophisticated.
6
Servings
N/A
Calories
32
Ingredients
Ingredients
Ancho chilies
4 ounces (stemmed and seeded)
Guajillo chilies
4 ounces (stemmed and seeded)
Prunes
6
Raisins
2 tablespoons
Sliced almonds
1/4 cup
Roasted peanuts
1/4 cup
Pecans
1/4 cup
Pumpkin seeds
1/4 cup
Sesame seeds
2 tablespoons
Peppercorn
1 tablespoon
Mexican oregano
1 tablespoon
Ceylon cinnamon
2 teaspoons (crushed)
Whole cloves
5
Bay leaves
2 (fresh or dried)
Avocado leaves
2 large
Turkey stock or low sodium chicken broth
3 quarts
Schmaltz
1/4 cup
Roma tomatoes
5 (cored)
Head of garlic
1
Plantain
1/2 (peeled, very ripe)
White onion
1/2 (halved)
Kosher salt
(to taste)
Bittersweet chocolate
2 ounces (chopped)
Kabocha squash
2 lbs (peeled, seeds removed, cut into 1-inch wedges)
Delicata or dumpling squash
2 (seeds removed, cut into 1-inch rings)
Honeynut squash or butternut squash
3 (halved or quartered if large)
Olive oil
1/4 cup
Crushed arbol chile
(for serving)
Radish
(sliced, for serving)
Fresh parsley leaves
(for serving)
Toasted pumpkin seeds
(for serving)
Sliced white onion
(for serving)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the middle.
2
On a rimmed baking sheet, combine the ancho and guajillo chilies, prunes, and raisins. Toast them for about 5 minutes until they're fragrant and browned in spots, but not charred. Let cool slightly, then transfer them to a food processor.
3
In the same oven, toast the almonds, peanuts, pecans, pumpkin seeds, sesame seeds, peppercorns, Mexican oregano, cinnamon, cloves, bay leaves, and avocado leaves for 8-10 minutes, until the nuts are lightly browned and the spices are aromatic. Let cool slightly and add them to the food processor with the chile mixture. Process until finely ground but not paste-like.
4
In a large heavy pot, combine the chile puree, turkey stock (or chicken broth), and schmaltz. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5
Increase the oven temperature to 450°F (230°C). On a rimmed sheet tray, roast the tomatoes, garlic (cut off the top), plantain, and onion until softened and browned in spots, about 25-35 minutes. Allow to cool slightly, then squeeze the roasted garlic cloves into a medium bowl with the other vegetables, and scrape everything into the simmering mole. Simmer for another hour until fragrant and slightly reduced.
6
Remove from heat and stir in the chopped bittersweet chocolate. Allow the mixture to cool for 15 minutes before transferring to a blender. Blend in batches, if necessary, until the mole is smooth and thick. Season to taste with kosher salt.
7
While the mole cools, prepare the squashes. On two large rimmed baking sheets, spread out the kabocha, delicata, and honeynut (or butternut) squash. Drizzle with olive oil and season with salt. Roast, tossing occasionally, for 30-35 minutes for kabocha and butternut, and 20-25 minutes for delicata and honeynut until they're golden brown and tender.
8
To serve, ladle the rich mole onto a large serving platter. Artfully arrange the roasted squash on top and garnish with crushed arbol chile, sliced radishes, fresh parsley leaves, toasted pumpkin seeds, and sliced white onion.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mole Coloradito with Seasonal Roasted Squash Medley?
It is a vibrant and sophisticated Mexican-inspired dish that pairs a complex, smoky mole sauce with a variety of roasted autumn squashes, nuts, and spices.
How many servings does this recipe yield?
This recipe makes 6 servings.
What types of squash are used in the medley?
The medley uses kabocha squash, delicata (or dumpling) squash, and honeynut (or butternut) squash.
Which dried chilies are required for the mole?
The recipe requires 4 ounces of Ancho chilies and 4 ounces of Guajillo chilies, both stemmed and seeded.
What is the roasting temperature for the squash?
The squashes should be roasted at 450°F (230°C).
How long should the mole simmer in total?
The mole simmers for a total of two hours: one hour after adding the chile puree and stock, and another hour after adding the roasted vegetables.
What kind of chocolate is used in this recipe?
The recipe calls for 2 ounces of chopped bittersweet chocolate.
What nuts and seeds are included in the mole sauce?
The sauce includes sliced almonds, roasted peanuts, pecans, pumpkin seeds, and sesame seeds.
How do you prepare the garlic for the mole?
Cut the top off a head of garlic, roast it with the other vegetables until softened, and then squeeze the roasted cloves into the simmering mole.
Can I use chicken broth instead of turkey stock?
Yes, you can substitute the 3 quarts of turkey stock with low-sodium chicken broth.
What fruits are used to sweeten and thicken the mole?
The recipe uses prunes, raisins, and a very ripe plantain.
What is the oven temperature for toasting the spices and chilies?
The chilies, nuts, and spices should be toasted at 350°F (175°C).
How long does it take to roast the kabocha and butternut squash?
These squashes take approximately 30-35 minutes to become golden brown and tender.
How long does it take to roast the delicata and honeynut squash?
These varieties roast more quickly, taking about 20-25 minutes.
What fat is used in the mole base?
The recipe uses 1/4 cup of schmaltz (rendered chicken fat).
How do you achieve the smooth texture of the mole?
After simmering and cooling for 15 minutes, the mixture is blended in batches until it is smooth and thick.
What is the recommended garnish for this dish?
Garnish with crushed arbol chile, sliced radishes, fresh parsley leaves, toasted pumpkin seeds, and sliced white onion.
How do you prepare the plantain for the sauce?
Peel a very ripe plantain and roast it with the tomatoes, garlic, and onion before adding it to the mole.
What kind of cinnamon is recommended?
The recipe specifically calls for 2 teaspoons of crushed Ceylon cinnamon.
Are there any special leaves used for flavoring?
Yes, the recipe uses bay leaves and 2 large avocado leaves for authentic flavor.
What oil is used for roasting the squash?
The squash is drizzled with 1/4 cup of olive oil before roasting.
How should the dried chilies be processed after toasting?
They should be placed in a food processor and ground until fine but not yet a paste.
Which spices are toasted along with the nuts?
Peppercorns, Mexican oregano, cinnamon, cloves, bay leaves, and avocado leaves are toasted for 8-10 minutes.
How do you prepare the delicata squash for roasting?
Remove the seeds and cut the squash into 1-inch rings.
How do you prepare the kabocha squash for roasting?
Peel the squash, remove the seeds, and cut it into 1-inch wedges.
What vegetables are roasted to be added directly into the mole?
Roma tomatoes, garlic, plantain, and white onion are roasted until browned in spots.
Is this recipe considered a fall dish?
Yes, it is tagged as a fall recipe and a comfort food featuring seasonal autumn produce.
How should the dish be plated?
Ladle the rich mole onto a large serving platter and artfully arrange the roasted squash on top.
What is the total number of ingredients in this recipe?
This recipe has an ingredient count of 32.
When should the bittersweet chocolate be added?
Stir in the chopped chocolate after the mole has finished its second hour of simmering and has been removed from the heat.