Pumpkin Mole (Sauce)

Ingredients

• 1/4 medium pie pumpkin, (seeded*)
• 2 dry ancho chilies (stemmed)
• 2 Tbsp almonds
• 1 1/2 tsp canola oil
• 1/2 white onion, (peeled and chopped)
• 3 garlic cloves, (peeled)
• 1 tomato, (quartered)
• 1/2 tsp salt
• 1/4 tsp cinnamon
• Pinch cloves, (ground)
• 1 c vegetable broth ((we prefer low sodium))

Instructions

1. 1

   Preheat the oven to 375F. Place the pumpkin quarter, skin side down on an aluminum-foil-lined baking ban. Roast for 1 ½ - 2 hours, until the pumpkin is soft. Remove the pumpkin from the oven and let cool slightly.

2. 2

   While the pumpkin is roasting, toast the ancho chilies and almonds in a large, dry sauté pan over medium heat until fragrant, 1-2 min.

3. 3

   Remove from the pan and place the chilies in a medium bowl. Cover with boiling water and let the chilies rehydrate for 10-15 minutes.

4. 4

   Heat ½ tsp oil in the sauté pan and add onions and garlic. Cook over medium-high heat until the onions begin to brown, 4-5 min.

5. 5

   When the pumpkin is cool enough to touch, remove the skin and place the roasted pumpkin flesh in the bowl of a food processor. Add toasted almonds, rehydrated peppers, sautéed onions and garlic, tomato, salt, cinnamon and cloves. Puree until smooth, adding ½ c of chili soaking liquid, or more, to create a smooth paste.

6. 6

   Heat 1 tsp oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 4-5 minutes, stirring frequently, as the paste darkens.

7. 7

   Add the broth and bring the mixture to a simmer over medium heat. Cook for 7-10 minutes, stirring often, until the mole is smooth and thick.

8. 8

   Serve with baked chicken, pork or beef. Or refrigerate the mole for up to 1 week.