Winter Squash with Chipotle-Tomato-Chocolate Mole

Story:

This recipe is the sort of thing that happens when I get hungry and bored. I created it one day when I had a squash laying around and decided that instead of making the same-old-same-old squash dish, I wanted to play around with it and make something fun and yummy. I already knew that chipotles work well with sweet potatoes and that the squash shared many flavor and texture characteristics with the sweets, so my first thought was to make up some sort of chipotle cream sauce. But the more I thought about it, the more I wanted something with a bit more of a flavor kick. This is what I came up with.

Squash:

1 medium-large butternut or other firm squash, or 1 small pumpkin (around 4-5 lbs whole), plus olive oil for brushing.
Note: If using less firm squashes like acorn, ignore peeling and slicing instructions below and simply roast and serve in halves with the peel intact to keep the squash together.

Sauce:

1 15-oz can of plain tomato sauce
2 or 3 cloves of garlic, to taste, crushed and minced
1-2 Tbsp of chipotle peppers in adobo sauce, depending on your spiciness preferences, finely minced. (Note: You can get this in cans in the ethnic foods aisle of your grocery store - taste (very carefully!) before using to determine heat level, as some are hotter than others.)
1-2 Tbsp of honey, to taste
1 tsp of A-1 style steak sauce (optional - I used it to add a subtle sweet/tangy kick, but you can leave it out)
1/4 to 1/2 cup of finely shredded semi-sweet baking chocolate, to taste
1 tbsp butter

Squash:

Peel squash or pumpkin, cut into 2-3" cubes or 1" slices, as desired, and brush with olive oil. Roast in a roasting pan or on a cookie sheet with a lip (to catch juices) at 400 degrees until tender all the way through but still firm and "meaty." Depending on the pan and the squash, pieces may be browned and caramelized where they touch the pan. Keep squash warm while you make the sauce. (You can also roast the squash in halves and then peel and cut it up when it's done, if you want. It's a bit less work, but you'll get less yummy browning that way.)

Sauce:

Heat tomato sauce until bubbling and add garlic and peppers. Simmer for 10 minutes, stirring occasionally. Add honey, and steak sauce if using. Simmer uncovered until the mixture is thick and pulls away from the bottom of the pan when stirred, about 15 minutes depending on how thin the sauce was to start with. Add shredded chocolate, stirring until it melts. When chocolate is melted and thoroughly incorporated, add butter and stir well. Test for spiciness and flavor, tweaking seasonings as desired. The flavors should balance well, but err the high end of your heat preference for maximum flavor impact.

Spoon sauce over warm roasted squash. Serves 4-6, depending on the size of the squash and the appetites of the diners.

Serving suggestions: Pairs well with a hearty grain like brown rice or with corn-based sides like polenta or plain corn tamales, as well as pungent sides like garlic-sautéed greens. This is also a great "make ahead" dish for potlucks and the like, or to double up for leftovers, as the sauce gets better as it sits.

Credits: Soni Pitts, www.mylifecompass.com

Back to list of recipes

Custom Search

Talk to Us! Submit a Recipe!

We look forward to hearing about your latest culinary creations, as well as getting ideas and feedback about the website. Please direct your comments and submit your recipes to: