Tuesday, May 11, 2010

Butternut and bean mole

Well this recipe is sort of cheating, but it is good and original. One gripe I have with Mexican restaurants is that there is a rarely a vegetarian dish featuring mole sauce. If you're unfamiliar with mole (pronounced mo-lay) it is a thick sauce that usually has a mixture of chiles, cocoa powder, and cumin. It's delicious, but traditionally served with chicken which I generally don't order at restaurants. It also is pretty labor intensive and takes a while to cook. But not with a spice blend from Savory Spice shop. I tried their Mexican mole blend and improvised a vegetarian dish that was sort of based on the recipe card I picked up in the store for a chicken mole. It turned out really good.

1 large butternut squash
3 tomatillos, leaves removed and rinsed
4 ozs. Savory Spice Shop's Mexican Mole Blend
1.25 c. vegetable bouillon, or 1.25 c. water and 1.25 t. Better than Bouillion
2 T. raisins
1 onion, chopped
1 green pepper, chopped
1-2 jalapeno peppers, chopped
2 c. cooked beans (I used some pintos I had cooked a while ago and froze, I think a can or two of pintos, blacks, or kidney would all work)
corn tortillas for serving
brown or white rice for serving

1. Slice squash in half and remove seeds and skin. Cut up into 1/3 - 1/2 inch chunks. Heat a small amount of oil in a cast iron skillet over medium. Add squash chunks and cover, cover 5 min. Remove cover and crank up heat, stir frequently until cooked through, and crispy on the outside.
2. Roast tomatillos under broiler until blistered and slightly blackened, about 10 minutes, flip halfway through. Set aside to cool.
3. In small bowl, mix Savory Spice Shop’s Mexican Molé seasoning, 1/2 cup warm veggie bouillon into a smooth paste. In food processor or blender, pulse molé paste, raisins and tomatillos until thoroughly blended. Set aside.
4. Heat olive oil in a Dutch over or pot over medium high heat. Add in onion, cook and stir for 3 min. Add in green pepper and jalapeno, cook and stir for 3-5 minutes, till the veggies are mostly cooked through.
5. Reduce heat to medium, add mole paste, and sauté and stir for no more than 1-2 minutes. Add squash and rest of veggie bouillon. Bring to a boil, reduce to a simmer, cover and cook for 12 minutes stirring occasionally. Remove cover and simmer for 15 minutes.
6. Serve over brown rice and with corn tortillas. It's even better leftover the next day.


  1. delicious! I ended up using 6 tomatillos because we had bought 6 (we were thinking of doubling the recipe originally) and I didn't know when I would use them again. This is a nice combo of sweet and spicy. I really like it.