Mole-style pumpkin sauce
1 small onion, diced (should be 1 to 1-1/2 cups diced onion. I used red.)
4 cloves garlic, minced or crushed
1 Tbsp. oil (I used coconut, but canola or olive would be fine)
1 Tbsp. cumin, toasted and ground
1/2 tsp. red pepper flakes (just for heat--adjust up or down to taste)
1/8 tsp. cinnamon
1 tsp. smoked paprika (or you could substitute chipotle for this and the pepper flakes, but you really want the smoky flavor)
1/2 cup roasted red pepper, chopped
1/2 oz. Mexican-style chocolate (I used 1/2 disc of this)
1-1/2 cups cooked pumpkin or winter squash (I used chestnut kubocha squash, which bakes up relatively dry and flavorful)
1/2 cup canned tomato
1-1/2 cups broth
salt to taste
In a large saute pan or small Dutch oven, saute onion and garlic in the oil over medium-low heat 20-30 minutes, or until caramelized. Add the spices and cook 1-2 minutes. Revel in the smell. Add the remaining ingredients and stir to combine. Simmer 5 minutes. Transfer to blender (or bust out the immersion blender if your pan is deep enough to work with it), remembering to vent the top since the mixture is going to be steamy. Puree until smooth. Taste and adjust salt and other seasonings. Makes about 4 cups.
If you know more about chilies than I do and/or have better heat tolerance and want to get more serious about using different kinds instead of just roasted red sweet peppers, you should definitely do that.
This would be good with proteiny things like grilled or roasted seitan or black beans; with starchy things like yucca or green plantains or potatoes; with nice, garlicky greens (like the ones I can't stop dreaming about from Gracias Madre; and obviously with corn in various forms, like tortillas and maybe sopes? Hominy, even?