Meera Sodha’s vegan recipe for butternut squash and black bean mole

When you have the time, it’s time for a mole, the dish that is the cornerstone of Mexican cuisine I once had a flatmate who loved good food and cooking, but had no patience or time, so everything she cooked was awful. Tinned tomatoes were left watery and raw, never to reach their full rich and sweet potential, while her pasta took al dente to a tooth-shattering extreme.These days, we are too busy to cook, so 15-minute dinners, ready meals and recipe boxes have sprung up to fit in around ou