Fall Mole

Ingredients

• ½ cup pecans
• ½ cup walnuts
• ¼ cup cashews
• ¼ cup hazelnuts
• ½ cup raw pumpkin seeds (pepitas)
• ½ small kabocha squash, peeled, halved
• ½ pound tomatillos (about 4 medium), husks removed, rinsed
• 2 tablespoons vegetable oil
• ¼ cup jarred roasted chestnuts
• 2 cups low-sodium vegetable broth
• 1 bag chamomile tea, tea removed from bag
• 1 2-inch cinnamon stick
• 3 bay leaves
• 3 whole cloves
• 2 tablespoons caraway seeds
• 2 tablespoons cumin seeds
• 1 tablespoon pink peppercorns
• 1 tablespoon Sichuan peppercorns
• 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon finely grated grapefruit zest
• ½ teaspoon ground licorice root
• 6 japones chiles or 3 chiles de árbol, seeds removed
• 6 morita chiles, seeds removed
• 3 chiles de árbol, seeds removed
• 1 guajillo chile, seeds removed
• ¾ cup (1½ sticks) unsalted butter
• 2 cups (or more) low-sodium vegetable broth
• 3 tablespoons fresh grapefruit juice
• 3 tablespoons fresh lemon juice
• Kosher salt
• A spice mill or a mortar and pestle

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