Roasted Acorn Squash with Simple Mowiele Sauce and Pepitas
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Acorn squash with a whole new spicy twist.
  • 1 large acorn squash
  • 2 tablespoons olive oil
  • 4 guajillo or ancho ciles
  • 2 cups vegetable broth
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups tomato sauce
  • 1 tablespoon cayenne pepper sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons almond butter
  • 1 tablespoon cocoa powder
  • Salt and pepper to taste
  • Toasted pepitas (pumpkin seeds) for garnish
  1. Cut squash in half and scoop out seeds and strings. Cut each half into 4 wedges. Toss in oil and then spread on a baking sheet. Bake for 50 to 60 minutes, until fork tender and lightly browned.
  2. While squash is roasting, chop the chiles and remove seeds and stem. In a medium saucepan, bring to a boil the chiles, broth, onion. Reduce to a simmer and simmer for 30 minutes, or until chiles are very soft.
  3. Add in all remaining ingredients and let simmer another 10 minutes. Cool to warm.
  4. Blend sauce in a blender and taste and season with salt and pepper.
Recipe by Healthy Family Recipes at