Pumpkin Mole Squash & Mushroom Tacos


  • 1 Cup Kabocha Squash*, peeled small dice
  • 2 tbsp Olive Oil
  • 1/4 lb of Oyster Mushrooms, pulled apart
  • Salt & Pepper
  • 1/2 cup SALSAOLOGY Pumpkin Mole Sauce
  • 6 Tortillas
  • Queso Fresco, crumbled**
  • Toasted Pepitas (Pumpkin Seeds)


  1. Heat 1 tablespoon of olive oil over medium heat in a skillet. Add squash with salt and pepper and sauté for about 4 minutes, or until squash is fork tender. Remove from pan and set aside.
  2. Return skillet to heat and add 1 tablespoon of olive oil and cook mushrooms with salt and pepper until soft, approximately 3 minutes. Remove mushrooms from heat and combine with squash for taco filling.
  3. Warm up SALSAOLOGY Pumpkin Mole sauce in a small saucepan or in the microwave for 30 seconds.
  4. Heat tortillas according to package instructions. Spread a spoonful of Pumpkin Mole sauce on tortillas, layer with squash and mushroom mix, and top each taco with queso fresco and pepitas. Drizzle extra pumpkin mole if desired. Buen Provecho! 


  • makes about 6 tacos

* Any type of squash like butternut squash or acorn squash will work perfectly well in this recipe.

**To make the recipe vegan, substitute queso fresco for your favorite vegan cheese.

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