Roasted Acorn Squash with Mole Sauce: The Fall Side Dish That’s Good for your Heart

Yes, another squash recipe during fall…but this one has mole sauce, so it’s cool.

Recipe first, b.s. story about why I love squash later.

Ingredients

• 2 acorn squash, halved & seeds scooped out

• ½ cup mole sauce (plus more for drizzling)

• 1 cup cooked black beans (canned, drained & rinsed)

• 1 cup corn kernels (fresh grilled, roasted, or frozen/thawed)

• ¼ cup dried cranberries (or chopped dried apricots/raisins)

• ½ cup diced bell pepper (or onion/zucchini, whatever’s handy)

• 2 tbsp olive oil (or spray)

• ¼ cup crumbled Cotija cheese

• 2 tbsp toasted pumpkin seeds (pepitas)

• 1 tsp grated dark chocolate (optional, for garnish)

• Kosher salt

For the Mole-Inspired sauce:

• 1 tbsp tomato paste

• 1 tsp cocoa powder (unsweetened)

• 1 tsp adobo sauce

• ½ tsp cumin

• 1 small garlic clove, grated or minced

• 1 tbsp honey

• 1 tbsp apple cider vinegar

• 2–4 tbsp water or broth to thin

• Kosher Salt

• 1 tbsp olive oil  to emulsify

Make the Mole Drizzle

• In a small saucepan or skillet, combine tomato paste, garlic, cocoa powder, chipotle, cumin, honey, and vinegar.

• Warm gently while whisking in water or broth until smooth and pourable.

• Optional: whisk in olive oil (I used oil to sauté garlic at beginning).

Instructions

1. Prep the Squash:

• Preheat oven to 400°F (200°C).

• Brush or spray the cut sides of squash with olive oil. Season with salt.

• Roast cut-side down on a baking sheet for 25–30 minutes, until tender but holding shape.

2. Baste with Mole:

• Flip squash cut-side up, brush with 1–2 tbsp mole sauce, and return to oven for 5 more minutes.

3. Make the Filling (while squash roasts):

• In a bowl, mix black beans, corn, dried cranberries, diced bell pepper, and 2–3 tbsp mole sauce.

4. Stuff & Finish:

• Spoon filling into roasted squash halves.

• Drizzle a little extra mole over the top.

• Return to oven for 5–10 minutes to warm through.

5. Garnish & Serve:

• Sprinkle with Cotija, toasted pumpkin seeds, and a light dusting of grated chocolate.

• Serve hot, with extra mole on the side if desired.

For me, making squash is a requirement when the weather finally breaks. I really like using acorn because it has a naturally butter taste and when combined with bold sauces like my mole, it is ON TIME. Cheers.