Honeynut Squash, Mole Negro, Queso Fresco Recipe
Make Honeynut Squash, Mole Negro, Queso Fresco Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Honeynut Squash
Mole Negro
Garnish & Assembly
Method
Roasted Honeynut Squash
- 1
Preheat and prepare squash
Preheat the oven to 205°C (400°F). Wash and halve each honeynut squash lengthwise. Scoop out seeds and stringy bits with a spoon.
- 2
Season squash
Brush the cut sides and skins with 2 tbs olive oil. Sprinkle the cut surfaces with 1 tsp salt, 1 tsp black pepper and 1 tsp ground cinnamon, rubbing lightly so spices adhere.
- 3
Roast
Place squash cut-side down on a rimmed baking sheet lined with parchment. Roast for 25–30 minutes until flesh is very tender and caramelized at the edges. Remove from oven and let rest while you make the mole.
Mole Negro
- 4
Toast chiles
Heat a dry skillet over medium heat. Working in batches, toast the pasilla and guajillo chiles 20–30 seconds per side until fragrant and slightly puffed but not burned. Remove to a plate. Break stems and shake out seeds; discard seeds if you prefer milder heat.
- 5
Soak chiles
Place toasted chiles in a bowl and cover with 250 ml hot water. Let soak 15 minutes until softened. Reserve soaking liquid.
- 6
Sauté aromatics & tomato
In a medium saucepan, heat 3 tbs vegetable oil over medium heat. Add the chopped onion and cook 5–7 minutes until translucent and starting to brown. Add the garlic and cook 1 minute. Push aromatics to the side and add the quartered tomato; cook 4–5 minutes until softened and lightly charred.
- 7
Toast nuts, seeds, tortilla
In the same skillet used for chiles, toast the almonds and sesame seeds 2–3 minutes until fragrant. Toast the corn tortilla until crisp and lightly browned. Break tortilla into pieces.
- 8
Blend mole base
In a blender or food processor combine soaked chiles (drained but include up to 100 ml of the soaking liquid for body), sautéed onion, garlic, charred tomato, toasted almonds, sesame, raisins, toasted tortilla, 1 tbs cocoa powder, 1 tbs chopped dark chocolate, 1 tsp ground cumin, 1/2 tsp ground cinnamon and 1/4 tsp ground cloves. Add 200 ml of the stock. Purée until completely smooth, adding more stock or soaking liquid as needed to achieve a thick, pourable sauce (consistency like heavy cream).
- 9
Simmer and finish
Return the puréed mixture to the saucepan. Simmer gently over low heat, stirring often, for 15–20 minutes to meld flavors. Stir in 1 tsp sugar, 1 tbs apple cider vinegar and 1 tsp salt. Taste and adjust seasoning — add remaining chopped dark chocolate if you want deeper cocoa notes, or a splash more vinegar for brightness. If sauce is too thick, thin with remaining stock to desired consistency.
Garnish & Assembly
- 10
Dress squash with mole
Spoon a generous ladle of warm mole negro onto a serving plate or shallow bowl. Place each roasted honeynut squash half on top or slightly into the sauce. Spoon additional mole over the cut surface so each piece is well coated.
- 11
Finish and serve
Crumble 100 g queso fresco over the dressed squash. Sprinkle 2 tbs toasted pumpkin seeds and 1/4 cup fresh cilantro leaves. Scatter a light pinch (about 1/4 tsp) coarse finishing salt and drizzle 1 tsp extra virgin olive oil if using. Serve immediately with lime wedges to squeeze over.