Butternut Squash Mole Nachos

These Butternut Squash Mole Nachos are loaded with black beans, jalapeño, two kinds of cheese, cilantro, scallion and pepitas, plus the easiest mole sauce you’ll ever make from scratch.

Butternut Squash Mole NachosI’m in a pretty good mood today. It might be because it’s Friday but it also might have something to do with the fact that I FINALLY get to share these spectacular Butternut Squash Mole Nachos with you, because this has been months in the making.

Butternut Squash Mole NachosI mean, if you really want to go way back, it’s been years in the making. Back to when I was but a wee twenty something alcohol newbie, and the late-night Mexican joint that we would stumble to across the street from our favorite bar served me plain chips with mole sauce and queso fresco (for free) while I was waiting for my burrito or whatever.

Maybe it was the alcohol. Maybe it was because they were free and everyone loves free things. All I know is I fell in love with mole nachos that night.

Butternut Squash Mole NachosWhen I was a kid I actually thought mole sauce was gross. Sometimes my mom would make it and I’d be like, “What. A weird chocolate sauce served over chicken. That’s crazy. So not eating it.” 

I didn’t get it back then.

Butternut Squash Mole NachosBut now that I’m able to grasp the whole, complex, spicy/sweet contrast thing I think mole is just the best. Especially on nachos. So fast forward to several months ago when I decided I wanted to make mole nachos for the blog, but then it was summer, and I was getting married soon, and the last thing I wanted to be making and you know, eating, was an entire BAKING TRAY of nachos. So they sat on my “to blog” list for a realllllly long time. But here we are- summer’s gone, the wedding’s over and it’s fall, so bring on alllll the cheesy comfort food.

Butternut Squash Mole NachosSpeaking of fall I couldn’t resist adding some roasted butternut squash to these mole nachos, and it totally works. There’s lots of other great stuff going on there too: jalapeño, cilantro, scallion, two kinds of cheese and the easiest mole sauce you will ever make from scratch. From start to finish the sauce itself only takes about 15 minutes, which will get you into nacho munching territory in no time!

Butternut Squash Mole Nachos

Butternut Squash Mole Nachos

These Butternut Squash Mole Nachos are loaded with black beans, jalapeño, two kinds of cheese, cilantro, scallion and pepitas, plus the easiest mole sauce you’ll ever make from scratch.

Servings 4
Author Denisse


  • For the mole sauce:
  • 3 dried pasilla chiles stemmed and seeded
  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 1 clove garlic minced
  • 3 ounces Mexican chocolate chopped
  • 1 cup vegetable broth
  • 1 1/2 tablespoons smooth peanut butter
  • 1/2 tablespoon sugar
  • 1 teaspoon crumbled dried oregano
  • 2 corn tortillas toasted until crisp and torn into pieces
  • For the nachos:
  • 1 small butternut squash peeled, seeded and diced
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 bag tortilla chips
  • 3/4 cup Monterey Jack cheese shredded
  • 1/4 cup queso fresco
  • 1/4 cup cooked black beans
  • 1 jalapeño pepper thinly sliced
  • 2 tablespoons cilantro chopped
  • 2 tablespoons scallions chopped
  • 1/4 cup Greek yogurt
  • 1/2 avocado sliced


  1. Heat oven to 375 degrees. Spread the butternut squash onto a foil lined baking sheet. Toss with olive oil and season with salt and pepper. Roast for about 15-20 minutes, tossing halfway through. Remove from oven and set aside.
  2. To make the mole sauce, soak the chiles in 1 cup of hot water for 15 minutes. Drain and discard the soaking liquid.
  3. Heat the oil in a saucepan over medium heat. Add the onions and garlic and cook until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, broth, peanut butter, sugar, oregano and tortilla pieces and blend until smooth. Transfer to a saucepan and bring to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes. If sauce seems too thick, add more broth or water a couple of tablespoons at a time to thin if necessary. Remove from heat and set aside.

  4. Preheat the broiler. Place the tortilla chips on a baking pan. Pour mole sauce on top and sprinkle with cheeses. Top with butternut squash and black beans Broil until the cheese melts, about 2-3 minutes. Top with the jalapeño, cilantro and scallion. Serve immediately with avocado and Greek yogurt.

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