Side dishe for 7

Pumpkin Mole with nuts and seeds

Name: Pumpkin Mole with nuts and seeds
Total time: 90 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 1 small white onion; 6 cloves garlic; 4 dried ancho chiles; 1/4 cup avocado oil or vegetable oil; 1/2 cup raw pumpkin seeds; 1/4 cup sliced almonds; 5 whole cloves; 1/2 canela cinnamon stick; 1/2 tsp ground allspice; 1/4 cup brown sugar (optional); 2 1/2 tsp kosher salt or more to taste (optional); 1 cans (15 oz) pumpkin purée; 2 1/2 cups chicken broth or vegetable broth

Pumpkin purée simmers with toasted chiles, seeds, nuts, spices, broth, and aromatics for a smooth Mexican-style sauce.

Typical price

$3.35for 4 servings

$0.84 per serving$3.35 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

90 minstart to table
Mediumdifficulty
7servings as written
$typical cost tier

Mexican Vegetarian Vegan Dairy-free Budget Side dishes Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Onions$1.29/lb typical	0.3 lb	$0.39Typical price
Garlic$0.75 each typical	0.5	$0.45Typical price
Nuts and seeds$0.70/oz typical	3.5 oz	$2.36Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	0.95 lb	$1.21Typical price
Broth or stock$0.07/oz typical	21 oz	$1.45Typical price
Total for the servings shown		$5.86

Pantry staples you likely have

Dried herbs, spices and seasoning blendsOlive and cooking oilSyrups, molasses, powdered sugarSalt and pepper

Not included in the cost.

Ingredients

1 small white onion
6 cloves garlic
4 dried ancho chiles
1/4 cup avocado oil or vegetable oil
1/2 cup raw pumpkin seeds
1/4 cup sliced almonds
5 whole cloves
1/2 canela cinnamon stick
1/2 tsp ground allspice
1/4 cup brown sugar (optional)
2 1/2 tsp kosher salt or more to taste (optional)
1 cans (15 oz) pumpkin purée
2 1/2 cups chicken broth or vegetable broth

Steps

Toast the dried ancho chiles, pumpkin seeds, almonds, cloves, cinnamon, and allspice in a dry skillet over medium heat for 5 minutes.
Soak the toasted chiles in hot water for 20 minutes, then drain them.
Heat the oil in a large saucepan over medium heat and cook the onion and garlic for 8 minutes until soft.
Blend the chiles, toasted seeds, almonds, spices, onion, garlic, pumpkin purée, and broth until smooth.
Pour the mixture into the saucepan, stir in the brown sugar and salt, and simmer uncovered over low heat for 45 minutes.
Stir the mole often while it thickens, then cook it for 10 minutes more until smooth and fragrant.