Pumpkin Enchilladas with Mole

(vegetarian and gluten-free)

It’s just possible that you might have some pumpkin flesh knocking about in the next few days, but if not, this magnificent Mexican recipe can be made with a roasted butternut squash instead.

By using some gluten-free tortillas, you can make this dish suitable for vegetarians and coeliacs alike.  If gluten-free vegetarian food sounds like a synonym for bland and boring, then you must try this dish which is packed with flavour; sweet rich mole sauce, spicy enchillada, cool sour cream and a fresh spritz of lime.  A great supper after a cold night’s trick or treating!

For the mole - pound red chillies, almonds, sesame seeds, peppercorns, cloves and coriander seeds in a pestle and mortar. Tip the paste into a dry frying pan and allow the mixture to char slightly.  Fry onions, garlic and cocoa powder in another pan with extra-virgin olive oil, then add chopped tomatoes.  Bring the tomato mixture to the boil then tip in the spice paste. Add stock, ground cinnamon and sugar and stir everything together. Cook for 20 minutes then transfer to a blender to make a thick smooth sauce.  Grate in good quality dark chocolate, and stir.

Roast the pumpkin or squash in the oven, then mix the soft flesh with refried beans, finely chopped red chilli and coriander leaves. Fill tortillas with the mixture, roll them up into an oven proof dish, cover with grated cheese and bake.

Serve with generous spoonfuls of the mole sauce, sour cream, lime wedges and more fresh coriander leaves.

Delicious!