Paola Briseño-González’s Roasted Squash with Mole Almendrado recipe includes a quick, weeknight mole made with ancho chiles and almonds.
Cook tomatoes, onion, and garlic in a cast-iron skillet or on a comal over medium, flipping a few times using tongs, until vegetables are blackened in spots and tomatoes start to burst, about 10 minutes. Transfer vegetables to a medium bowl, and cover with plastic wrap. Let steam 5 minutes. Uncover bowl, and remove and discard peels from garlic. Transfer tomatoes, onion, and garlic cloves to a blender.
Preheat oven to 375°F. Add dates and broth to saucepan with chiles, and bring to a boil over high. Remove from heat; cover and let stand until chiles and dates are soft, about 10 minutes. Discard cinnamon stick. Transfer broth mixture to tomato mixture in blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, 30 seconds to 1 minute. Set mole aside.
While mole simmers, spread squash in an even layer on a large rimmed baking sheet; drizzle evenly with 2 tablespoons oil, and sprinkle evenly with 3/4 teaspoon kosher salt. Roast in preheated oven until squash is lightly golden on both sides and tender when pierced with a fork, 25 to 30 minutes, flipping once halfway through roasting time. Remove squash from oven, and set aside.
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