Autumn Harvest Mole & Squash Medley

1. Prepare Zucchini

Trim and slice the zucchini into 1/2-inch-thick rounds. Place the slices in a large colander and sprinkle them generously with kosher salt. Let the zucchini sit for 30 minutes. This salting process removes excess water, ensuring the zucchini retains its shape and develops a richer flavor.

2. Sauté Onion

While the zucchini is resting, heat the peanut oil in a large, heavy pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until the onion becomes slightly softened and translucent.

3. Steam Butternut Squash

Add the diced butternut squash to the pot along with 2 tablespoons of water. Partially cover the pot and let the squash steam for 8 to 10 minutes. This steaming makes the squash partially tender, which ensures it cooks evenly when combined with the other ingredients.

4. Sauté Zucchini

After the steaming, remove the cover from the pot and add the drained zucchini. Sauté the mixture for about 5 minutes to blend the flavors and ensure the zucchini is heated through.

5. Add Mole Sauce and Simmer

Finally, pour in the Chile-Chocolate Mole sauce. Lower the heat slightly and stir everything together, allowing the mixture to simmer gently for 10 to 12 minutes. By the end of this time, both kinds of squash should be tender and fully infused with the rich, complex flavors of the mole sauce.