Sweet Squash in Mole Sauce
1 pound calabaza or sugar pumpkin or butternut squash (peeled, seeded and diced in 1-inch cubes)
1 pound zucchini or yellow summer or pattypan squash (sliced into 1/2-inch-thick rounds)
2 cups mole sauce
1 large onion (diced)
2 tablespoons sesame or peanut oil
Heat the oil in a large pot over medium heat. Add the onion and sauté until slightly softened and translucent, 5 to 7 minutes. Add the diced calabaza squash and 2 tablespoons of water, and partially cover. Steam for 8 to 10 minutes, until the squash is partially tender but not completely cooked.
Remove the cover, add the zucchini and sauté for 5 minutes. Add the mole sauce, lower the heat slightly, and stir to completely combine the squash juices with the sauce. Simmer for 10 to 12 minutes until both kinds of squash are tender.
Serve over rice or quinoa.
Makes 4 to 6 servings.
Source: Isa Chandra Moskowitz and Terry Hope Romero. Veganomicon (Cambridge: Da Capo Press, 2007) p. 185