Butternut Squash Mole
 

taken from Wegman's Menu Magazine
Serves 8

2 tbsp olive oil
40 oz butternut squash, cut into 1 inch pieces
1 jar chipotle salsa
1/2 tsp ground cinnamon
1/8 bar (1 square) Dark Chocolate 72% cocao, chopped
salt and pepper to taste

1. heat oil in large skillet on medium; add squash. Cook for about 2 mins and stir, until lightly browned. Cover and cook for 5-7 minutes until well browned and starting to soften

2. Stir in salsa and cinnamon, re-cover and on med-low for 35-40 mins. Stir often! Squash should be tender.

3. Stir in chocolate. It should melt in a few seconds. Season to taste w/ S&P.

Nutritional Information:
serving size 1 cup
140 cals
23g carbs
4g fiber
2g protein
6g fat (2 saturated)
310mg sodium

Wow, sounds interesting. I've heard of mole, but I'm gonna reveal my mole ignorance and ask how you use/serve it - as a topping, a side dish on it's own, something else?

LOL

Side dish. I am sure you can add it as a topping to say, a steak.

I totally wasn't paying attention and envisioned a squash shaped mole...

I love mole - I'll definitely be trying this. Sounds great, Jenn! Thanks for sharing.