Butternut Squash Mole Nachos

Butternut Squash Mole Nachos

These Butternut Squash Mole Nachos are loaded with all the traditional toppings, plus the easiest mole sauce you’ll ever make from scratch.

Course Main Course, Snack
Cuisine Mexican
Keyword butternut squash, mole, mole sauce, nachos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 3 ounces Mexican chocolate chopped
  • 1 cup vegetable broth
  • 1 1/2 tablespoons smooth peanut butter
  • 1/2 tablespoon sugar
  • Pinch of salt
  • 1/4 cup tortilla chips crumbled
  • For the nachos:
  • 1 bag tortilla chips
  • 3/4 cup Monterey Jack cheese shredded
  • 1/4 cup cooked black beans
  • 1/2 cup diced butternut squash roasted
  • 1 jalapeño pepper thinly sliced
  • 2 tablespoons cilantro chopped
  • 2 tablespoons scallions chopped
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 avocado sliced


  1. To make the mole sauce, soak the chiles in 1 cup of hot water for 15 minutes. Drain and discard the soaking liquid.
  2. Heat the oil in a saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic, cinnamon, cumin and crushed red pepper and cook for another minute. Transfer to a blender with the chiles, broth, peanut butter, sugar salt and tortilla chips and blend until smooth. 

  3. Transfer to a saucepan and add chocolate. Bring to a boil over high heat, stirring to melt chocolate, 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 dish. Sprinkle with cheese. Top with butternut squash and black beans. Broil until the cheese melts, about 2-3 minutes. Remove from oven and top with the jalapeño, cilantro and scallion. Serve immediately with avocado and Greek yogurt.