Calabaza Asada con Mole y Frijoles Negros (Roast Squash with Mole and Black Beans)
Sweet roast squash wedges under dark mole, with black beans and toasted pumpkin seeds for a filling vegan dinner.
Made with Mole poblano and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.51 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash wedges with the olive oil and a pinch of salt on a large tray. Roast for 35 minutes, turning once, until tender and caramelised at the edges.
35 min - 2
Warm the mole poblano (see the base recipe) in a pan with 100 ml water, stirring, until loose and steaming.
- 3
Heat the Mexican black beans (see the base recipe) in a separate pan until steaming hot.
- 4
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
- 5
Spoon the beans onto plates, lay the squash on top, pour over the mole and scatter with red onion, pumpkin seeds and coriander. Squeeze over the lime.
Tips
- Leave the skin on. It crisps, softens as it roasts and is perfectly good to eat on butternut.
- Roast until the edges brown. Browning balances the sweetness of squash and mole.
- Salt the squash lightly before roasting, but keep tasting the mole for salt.
Storing and freezing
Keep roast squash, beans and mole separately in the fridge for up to 3 days. Reheat until steaming hot all the way through.
Questions
Can I use other squash?
Yes. Kabocha, pumpkin or sweet potato all work. Adjust roasting time: sweet potato needs about 30 minutes, kabocha around 35.
Can I make this ahead?
Yes. The mole and beans both reheat well. Roast the squash fresh for the best texture, or reheat it on a tray at {t200} for 10 minutes.
More made with mole poblano
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.